Reviewer:

lisa p

	Cooking Level: Intermediate Home Town: Gilbert, Arizona, USA
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Reviewed: Apr. 26, 2007

although i like orzo, this recipe did not seem to have much taste to it. was not a hit with my family. i probably would not have this again.

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Reviewer:

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.

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Mrs. Grib

	Home Town: Crete, Illinois, USA Living In: Naperville, Illinois, USA
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Reviewed: Jan. 25, 2007

Definately double the sauce and add some crushed garlic and a little white pepper to taste

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Reviewer:

Honey

	Cooking Level: Expert Home Town: San Francisco, California, USA Living In: Greeley, Colorado, USA
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Reviewed: Oct. 22, 2006

Very easy side dish to make!

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Reviewer:

Chelsea


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Reviewed: Jul. 31, 2006

This is a very simple orzo recipe that will go well with so many main courses!

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Reviewer:

katyberry

	Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA Living In: Tampa, Florida, USA
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Reviewed: Jun. 1, 2006

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.

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Reviewer:

cookntaste

	Cooking Level: Expert Living In: East Greenville, Pennsylvania, USA
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Reviewed: Feb. 28, 2006

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!

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Reviewer:

LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Feb. 28, 2006

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.

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