Reviewed: May 19, 2012

A very simple recipe that complemented my main entree. I used a heaping tsp. of Better than Bouillon. I would make this again.

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Reviewer:

Paula

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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: May 8, 2012

This is a great side dish. Simple, but it can compliment a variety of dishes.

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Reviewer:

Chel

Reviewed: May 8, 2012

This was so so bland when I first made it. But with a sprinkle of garlic powder it was awesome! The 4 stars is for with garlic powder. Without the garlic it was a 1. This makes your orzo go further because of combining it with the rice, which is nice because it keeps the nice orzo texture but orzo is expensive.

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Reviewer:

Krista

Reviewed: Apr. 24, 2012

I diced half onion and 6 baby carrots and sauted them with orzo after they browned. I used vegetable broth instead of water. Very good side dish.

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Reviewer:

Eileen

Reviewed: Apr. 9, 2012

I was looking for a change from the rice I keep making over and over, and I tried this one. I used low-sodium chicken broth instead of bouillon, and I added parmesan cheese and parsley as the originator suggests (this suggestion showed up when I printed but not on the first page!). I agree that the flavor is mild, but I think it's exactly right as a side dish. The browned orzo adds an interesting texture and appearance to the rice.

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Reviewer:

largesse

Reviewed: Apr. 6, 2012

This is a really good "base" recipe. I used half white wine/half water. Deglazed my pan with the wine and then added my water. Added onion and garlic to the mixture and added some pancetta, green peas and shaved parmesan at the end. Really good. Add whatever you like to the base!

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Reviewer:

dixiechickbs

Cooking Level: Expert

Living In: Dayton, Ohio, USA

Reviewed: Mar. 14, 2012

Oh this was soo easy to make. It was fabulous. I had to make a massive batch for 6 growing kids and my husband. And everyone loved it. I didn't change anything when it came to the recipe or ingredients. Only the change of steps. I have a rice cooker and needed space to cook on the stove. So I did the melting of the butter and browning of the orzo in a skillet, then transferred all the ingredients to my rice cooker, stirred really well and let the rice cooker do it's job. I had no problem with it turning out. Matter of fact it stayed moist and fluffy. And the flavor was really great. I would have done chicken broth instead of bouillon but I had some better then bouillon paste, that made it just rich with flavor and it was awesome. Thanks.

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Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Mar. 10, 2012

I made this recipe exactly according to the directions and it turned out wonderfully! I will agree with some of the reviewers who say it's a tad bland, but there's an easy fix to that. You could even add some onion to this, or garlic powder while cooking. Great base recipe, or equally good salted and peppered at the table. We served it with pork chops w/mushroom gravy and poured a little over the Orzo and Rice after tasting (because it wouldn't be a fair review if I reviewed it with the gravy!) and it was quite good too :) Will make again - thank you C. Crane!

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Lindsay, Ontario, Canada

Reviewed: Feb. 5, 2012

Quick and Easy

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Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Leduc, Alberta, Canada

Reviewed: Dec. 14, 2011

My husband hates pasta - absolutely won't eat it. So I decided I'm going to change him (typical woman, I know!) and I started with this dish. He said it was way better than any other rice I'd ever made, and then I told him it's half pasta. He wanted to be mad but it was so good, he couldn't say anything except how good it was. Success!! Only gave it 4 stars though because it reheats terribly. So don't make more than you can eat!

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