Reviewed: May 14, 2012

my hubby and i love this dish. we tweak it here and there. i like to toss in some chopped red pepper with the carrot/onion/potato mixture. the orzo to veggie ratio seems off so we use a little less orzo. thanks for a great recipe!

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Reviewer:

MrsBarney

Reviewed: Apr. 30, 2012

Good but it seems to need a meat.

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Reviewer:

Tyanna Gray

Cooking Level: Intermediate

Home Town: Blaine, Washington, USA

Reviewed: Sep. 8, 2011

My husband is not big on starchy side dishes, so when he ate all of this before touching the meat, I knew it was good. I added Everglades seasoning (obviously a FL product, but you can get it online) and chopped the carrots rather than slicing. Will definitely make again.

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Reviewer:

KARIDLY

Cooking Level: Expert

Home Town: Lake Wales, Florida, USA

Living In: Avon Park, Florida, USA

Reviewed: Jul. 16, 2011

This was easy and tasted quite good. I didn't have orzo pasta or Italian seasoning on hand, so I used penne pasta, dried oregano, and dried basil instead. It turned out very nice, except that it was slightly soupy (which is to be expected due to my pasta substitution). As a cheap college student I really appreciated this recipe, and will probably make it again soon.

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Reviewer:

David

Reviewed: 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.

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Reviewer:

dawnloveswings

Cooking Level: Expert

Reviewed: Jun. 16, 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.

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Reviewer:

petitchameau

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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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Reviewer:

Chriss Menna

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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Reviewer:

VeggieStacy

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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Reviewer:

Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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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