Reviewed: Nov. 18, 2009

My husband and I LOVE this dish. He is a vegetarian and I do add chopped fresh baby spinach and Feta cheese sprinkled on at the end. I half the orzo/broth for the two of us and it is the perfect amount. Great texture and filling!

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Kim

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Reviewed: Oct. 1, 2009

This orzo is excellent - easy yet elegant. It can be a tad bland though, so I was heavy-handed with the salt, and also added garlic powder and parsley. I over-toasted the walnuts by mistake (about 15 minutes) and they were actually wonderfully crunchy.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jul. 19, 2009

I LOVE orzo and this one was pretty good but not one that stood out (as i have made several orzo recipes from AR) Followed the recipe exactly. I sprinkled the top with walnuts instead of tossing together.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jun. 25, 2009

This was okay, but not a favorite for my family. I made it exactly as written.

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SLB1633

Cooking Level: Expert

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Reviewed: Apr. 24, 2009

I made this dish as a main course and it was good but it definitely would benefit from a salad or something on the side to balance it out. Overall I liked the flavor and will make it again, but probably more as a side dish.

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Megan

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Reviewed: Apr. 5, 2009

with 2 cloves of garlic and celery. The roasted peacans/walnuts are worth it!

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dael

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

This was really easy to make and the result was delicious, as someone already mentioned, the texture is similar to risotto. I used zucchinis instead of mushrooms and it was still delicious. It makes a nice variation.

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cathycicek82

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

I made this for a lunch for 40 people. It doesn't look very tasty, but I thought it was pretty good. A lot of people were not sure exactly what it was. I served it with Anniversary Chicken and green beans. Most of the adults ate all of it. The children didn't eat as much. I didn't think it was bland as others have said. It is an understated side dish that compliments a richer main course.

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HoJo

Cooking Level: Expert

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Reviewed: Oct. 15, 2008

Evident that this would be flat in flavor if prepared exactly as written, I added white wine, minced garlic, and fresh thyme and parsley. I also used a specialty orzo and substituted pecans for the walnuts. All and all, this was an acceptable "supporting role" side dish.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 31, 2008

This is a real crowd pleaser, I took the advice of some other reviewers and added frozen chopped spinach and fresh garlic. I took it to a family dinner, and there were no left overs and everyone asked for the recipe. I also made it with chopped artichokes and that was also delicious. There are so many things you can do with this recipe. I will definately make this again!

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Robin H

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Reviewed: Aug. 2, 2008

I tried this once with walnuts and once with pecans. The pecans made it even better. Definitey a keeper.

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LGHANSEN

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Greve, Sjælland, Denmark

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Reviewed: Jun. 24, 2008

So delicious!! I added 2 cloves garlic (simmered with the onion) and I think the flavor it added was key. I also added 10 oz frozen (fresh) spinach leaves. Be sure to toast your walnuts before using; a few minutes in a pan on the stovetop works just fine.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: May 20, 2008

This was a nice change for a side dish. I added celery to the veggie mixture. I forgot to add the walnuts and I'm sure it would be better with them.

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LAURAMELINDA

Cooking Level: Intermediate

Home Town: Prince George, British Columbia, Canada

Living In: Round Rock, Texas, USA

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Reviewed: Feb. 19, 2008

Yummy. I always add chopped fresh herbs, a splash of sherry, chopped celery, roasted red pepper, grated parmesan, etc. (kind of whatever I have on hand.) This most recent time I tried it with quinoa instead of orzo, and it still worked well (and it MUCH healthier!) I will serve this to my clients with grilled chicken or salmon. Thanks for the recipe and the ideas!

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Yummum

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Reviewed: Feb. 15, 2008

Made this twice. The first time I didn't roast the walnuts until they were aromatic and it was good but the 2nd time I forgot about the walnuts until I could smell them and I thought they were burned but... they were great! I also added spinach the 2nd time.. wow, made a great dish even better!

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Liz

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Reviewed: Jan. 24, 2008

I didn't have 1lb of mushrooms, so I used what I had. I also sauteed the onions and mushrooms in white wine before adding the broth. I used a low sodium broth, so initially my orzo didn't taste like much. I threw in 2 cloves of pressed garlic, a dash of garlic powder, and some freshly shredded parmesan cheese and it turned out GREAT! I will definitely make this again.

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envi19

Cooking Level: Expert

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Reviewed: Jan. 23, 2008

Really really good!! I halved the recipe and I thought it still seemed like a LOT of muchrooms but it was perfect. Like someone else, I added some spinach (fresh) and it was very pretty and tasty. My kids were not thrilled that it had mushroooms but one bite and they all happily ate it. By the way, I used whole wheat orzo, since it is healthier than normal orzo and it tasted great. There was no "you tried to make this healthy" regret! Thanks!!

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Shelgeipel

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Reviewed: Dec. 30, 2007

Very good! I personally felt the chicken broth flavor was too prominant--then again, I used a Chinese chicken broth, so its a bit different? Orzo is good--makes me want to find more recipes with orzo!

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bebe

Cooking Level: Beginning

Living In: West Roxbury, Massachusetts, USA

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Reviewed: Oct. 8, 2007

comes out sticky. bake it for 20 minutes after making it by recipe.

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kathy205

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Reviewed: Oct. 3, 2007

I forgot to add the walnuts. This was still really good. It would make a nice side for a dinner party. I thought it would be too salty with the chicken broth, but it wasn't. I think the walnuts would be good and make it even more gourmet, had I remembered them.

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kadwell

Cooking Level: Intermediate

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Orzo with Mushrooms and Walnuts

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