Recipe by MARILYN PERZIK
"This is a delicious accompaniment to Scampi. It's delicious all by itself."
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2 1/2 cups
uncooked orzo pasta
unsalted butter, softened
grated Parmesan cheese
chopped fresh chives
Definately double the sauce and add some crushed garlic and a little white pepper to taste
Hubby's assessment is spot on: "Nondescript. Just orzo." This is sadly lacking in flavor, even though I used an herb medley orzo.
I'm not a big pasta eater, but I could eat orzo or pastina anytime. Most of us only think of using fetticini with alfredo sauce so I was happy to stumble across this recipe. I doubled the sauce, used fat free half and half and much more cheese. We loved this Marilyn and the dish pairs very nicely with chicken franchese. Thanks!
Thought this was good. I only made half the amount of orzo and maybe I used too much parmesan as it was a little grainy. I added garlic powder and a dried herb mix that included red onion, chive and dill. Had this with sweet and spicy salmon and it was a nice creamy accompaniment. This is a good base recipe, suitable for tinkering.
My whole family liked this recipe. I didn't add the nutmeg or the chives and I did add more cheese. I used the pre-shredded stuff. The only suggestion I had was from my husband who said he would like more cheese in it. I might double the sauce next time and add some cooked chicken to it.
This is a very simple orzo recipe that will go well with so many main courses!
I thought this was pretty bland...And that's a lot, coming from me. I'm the type of person that prefers "beige" food, so I thought this would be right up my alley. It definitely was not. I did use fresgly grated Parmesan, perhaps that made it more bland (???)...At any rate, I added some Italian Seasoning and a bit of salt. It was edible, just not something I'll probably make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 91
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