Reviewed: Oct. 29, 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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Chriss Menna

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Reviewed: Oct. 22, 2009

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.

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VeggieStacy

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Reviewed: Apr. 13, 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.

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Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 12, 2008

This is a very good recipe but as a side dish. I wouldn't recommend it as a main dish unless you add chicken to it. But, it was very good. I will be making again but as a side dish. Thanks for the recipe. It adds to any dish.

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Mberube

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Reviewed: Oct. 6, 2008

This dish was just okay for our family. A little on the bland and mushy side. I don't think you need to soften the veggies so much before adding the water b/c it was like mashed potatoes with orzo.

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Oct. 5, 2008

Great texture but BLAND. High Altitude changes: we used about 28oz of liquid (1/2 can broth, filling remainder of can in water + 1 addnl can of water). We let simmer longer than recommended (about 20 minutes) and UNCOVERED to make the water cook away. We could not get the potatoes to get tender before adding the liquids so I'm sure that had something to do with the increased simmering time. GREAT base recipie.

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sandez

Cooking Level: Beginning

Home Town: Wallingford, Connecticut, USA

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Reviewed: Aug. 26, 2008

My wife and I cooked this and loved it!

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EJREITER

Cooking Level: Beginning

Home Town: Warren, Michigan, USA

Living In: Grosse Pointe Woods, Michigan, USA

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Reviewed: Apr. 30, 2008

Great and very simple! I used two cups curly pasta instead of one cup orzo (same amount of water) and it turned out just fine. I completely forgot the parmesan cheese too and it was still tasty! This is a good healthy and hearty meal, the only 'bad' thing in here is the butter!

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girlnamedtom

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2008

This was REALLY good. The flavors and textures just worked. I needed some new ideas for my vegetarian daughter, but the whole family loved this. Thanks!

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pawprints

Cooking Level: Expert

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Reviewed: Mar. 31, 2008

This dish was ok. The flavor was good and my husband liked it, but my 6 year old didn't like it to much. It could have used a little something else.

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jenn84

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Jan. 16, 2008

We added mushrooms...and it tasted great!

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Ophelia693

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Oct. 20, 2007

The texture and overall quaility of this dish was very good! My only adjustment next time I make it is that I will cut down the Italian Seasoning. It seemed to over power the other flavors.

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HealthyMom

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2007

I really enjoyed this recipe, and I've used it as a side dish with dinner, and added cubed, grilled garlic sausage to leftovers for lunch (really yummy). Definitely not a dish for when you're in a big hurry, but worth the time it took!

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FAIRUZAH

Cooking Level: Intermediate

Home Town: Langley, British Columbia, Canada

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Reviewed: Jul. 13, 2007

real good

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Ashi Meessir

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2007

This was pretty good. I didn't have vegetable bouillon, so used chicken broth for the liquid.

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See2Gee

Cooking Level: Intermediate

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Reviewed: 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.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Jun. 18, 2006

this turned out totally different than what I expected,but it tasted really good.The cooking time is long but worth it. The parmesan cheese was great as a topping. I will make this again.

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Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

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Reviewed: 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!

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Gourmet Girlfriend

Cooking Level: Professional

Home Town: San Diego, California, USA

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Reviewed: Mar. 29, 2005

This makes a nice change to the regular rice/noodle/mashed potato side dish. I used 2 cups of water, and topped it up with tomato juice - for flavor and a little color - when it needed more fluid. I think this would make a good basis for a stew or gumbo - you could add a couple cans of crushed tomatoes, some sliced kielbasa etc etc. Thanks, Betina!

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Caroline C

Cooking Level: Expert

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Reviewed: 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.

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