Orzo and Potato Parmesan Recipe - Allrecipes.com
Orzo and Potato Parmesan Recipe
  • READY IN 30 mins

Orzo and Potato Parmesan

Recipe by  

"This is a great recipe for people on a budget or for picky eaters. It is also very easy to make. This recipe lists the basic ingredients, but you should try adding other vegetables or ingredients to suit your taste. I typically add carrots and onions. Just be sure to add a little extra water to compensate for additional ingredients. If you aren't a vegetarian you can use chicken bouillon."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    30 mins


  1. Melt butter in a medium saucepan over medium heat. Stir in orzo and garlic, and saute until lightly browned. Place potatoes, carrot, and onion in the saucepan. Continue to cook and stir until tender. Season with dried Italian seasoning, salt, and pepper.
  2. Mix water into the saucepan. Stir in vegetable bouillon until dissolved. Cover, reduce heat, and simmer 12 minutes, or until orzo is tender and most of the liquid has been absorbed. Top with Parmesan cheese to serve.
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Reviews More Reviews

Most Helpful Positive Review
May 08, 2003

Wow! Doggie-Daddy asked, "Are we out of food?" and I replied, "Why no!" and quickly searched for a recipe involving orzo et voila! -- this recipe certainly did the trick. It's a keeper. While cooking the smell is wonderful: like hashbrowns (potato is in the mix) and I do declare that Parmesan may be omitted. . . I tasted it before pouring on the cheese and it can really be eaten either way. Also added thai pepper for a touch of heat and didn't have carrots so yes! it's a good base to go on -- orzo, potatoes, onions, garlic, butter are the musts for this taste I think. Only thing though, it took me longer than 30 mins. (the simmering alone is 12 mins.) and there's minced, dicing, peeling involved so I'd say it generally would take about an hour instead... or am I just a turtle. Eat it up dudes! Thanks.

Most Helpful Critical Review
Apr 14, 2009

Not bad...I had no carrots so used peas and frozen kernel corn instead...it is a bit bland though, and I felt the italian seasoning was overpowering. I will make this again, but will omit the thyme and use more oregano and basil.

Aug 28, 2006

I had to add quite a bit of spices and extra garlic but it was a good start to a recipe. I also added the water and boullion with the potatoes as soon as the orzo and garlic was done cooking. Otherwise I think it would have taken longer to cook the potatoes.

Apr 14, 2006

I make this quite often. I love it. I do add extra garlic but, that's it. The Italian seasonings and parmesan are a perfect blen. It's a great side to almost anything. Company is always impressed. Thanks for posting!

Mar 14, 2004

This is pretty good, definitely a good starting point. I found it a bit bland, personally, but my family loved it. (Usually they say things _I_ like are bland :-p) Adding extra salt, stirring in some crunchy veggies near the end, or adding something spicy such as cayenne could really brighten this dish up.

Apr 30, 2011

I changed this up a bit & everyone loved it! Used half butter, half EVOO to start. After browning orzo & sauteing garlic added onion, brocolli & califlower & a small amt. of frozen peas & sauteed another 5 min. Added 2 1/2 c. of veggie broth (not water & 1 bullion cube ... too bland) & potatoes. Used fresh oregano & basil in place of dried seasonings. Didn't need even 1/2 c. of parmesan after that, just a sprinkling. Took 35 minutes start to finish, including chopping.

Jun 17, 2010

Great side dish! I had no Italian seasoning and substituted with fenugreek and parsley, but I thought the taste was really nice with a great combination of vegetables with orzo.

Oct 30, 2009

My full-blooded Italian husband LOVED this recipe! He has been asking for it repeatedly since. "This is an easy to make authentic, Italian dish with robust flavors and is very addicting."


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  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 66.1 g
  • 21%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 452 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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