Recipe by Betina
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked orzo pasta
potatoes, peeled and diced
dried Italian seasoning
salt and pepper to taste
freshly grated Parmesan cheese
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.
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.
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.
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.
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.
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."
My husband and I love this one. I usually increase the carrots, and add a good amount of dried basil. Make sure to cut the potatoes small or it will take a long time to cook. We also like a lot of Parmesan for this one.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Orzo and Potato Parmesan
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 125
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Cheesy, crispy, and delicious, roasted red potatoes.
A delicious eggplant casserole with way fewer calories than most.
See how to make a delicious no-fry version of eggplant parmesan.