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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Reviewed: Aug. 11, 2007

I modified the amount of ingredients, but this is a great combo no matter how you slice it. My family enjoys this dish.

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joannemerc

Cooking Level: Expert

Home Town: Bayside, New York, USA

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Reviewed: May 20, 2007

I made this for company as a side dish and it was really good, but if I make it again, I would add garlic to the onions and mushrooms and definitely more walnuts. The 1/3 cup did not make much of a difference because this recipe makes a large amount. I would love to add chicken to this and make it a meal.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 31, 2007

3.5 stars. My modifications: 1) I used just enough oil to coat the pan, a tablespoon or so. 2) I omitted walnuts since I wasn't sure how well it would match with the other ingredients. 3) I added half a bag of chopped spinach for more veggie content. It went well with seared tuna steaks, but it was a little rich for me. Next time I would use half broth and half water, and add pine nuts if I have them.

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SUNFLOWER79

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Reviewed: Jan. 22, 2007

My first comment is that unless you are serving a really big group you should scale this recipe in half. I scaled in half, served 6 and had plenty left over. Otherwise, I followed the recipe as written accept I added the orzo to the onions and mushrooms after they had cooked a while so that the orzo could get a little toasted before adding the broth. I also added some minced garlic at this point and reduced the amount of mushrooms. Just before serving I stirred in about 1/4 cup shredded parmesan and topped with the walnuts. With these changes it was pretty tasty.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 6, 2006

This recipe was fantastic! I did make a few changes, per my own tastes and the suggestions of others. I used portabella mushrooms, thinly sliced, garlic, basil and no-chicken broth for vegetarian reasons. I also toasted the orzo before setting it to simmer. Came out great, and was very flavorful. I will defiantly cook this again.

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Julia K

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Reviewed: Feb. 19, 2006

I made the recipe as directed and love it - it's flavourful enough and one ought not to be surprised from the ingredients list that it doesn't kick or pop or anything. Makes a wonderful side dish or even an entree!

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Gwynne Kloch

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 12, 2006

Very good recipe -- easy and impressive to make. The texture and flavor turned out a lot like risotto without a lot of stirring.

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jkr7977

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Reviewed: Feb. 9, 2006

I'm into Toasted Orzo, so add the orzo just as onions and mushrooms are finishing, when orzo is lightly browned add the broth. When the broth is absorbed add 1/4 cup grated parmesan and serve! Yummy!

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Chef Jimbo

Cooking Level: Professional

Home Town: Fort Lauderdale, Florida, USA

Living In: New York, New York, USA

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Reviewed: Feb. 7, 2006

Great texture, makes an ample amount...but very bland in taste. It was very edible, but just not memorable or something that we will make again.

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PODGER1

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 26, 2006

I was extremely pleased with this recipe. My entire family enjoyed--even my 7 and 2 year old who are really picky. I may add a little bouillon next time to increase the flavor.

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LANDWOLF

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2005

Very Good!

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OSHSCOTCH

Home Town: Brooklyn, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 29, 2005

I have made this a few times now, and keep tweaking it as I can't ever leave well enough alone. If I can find it, I use a package of mixed mushrooms (porcini, bella, oyster, etc) that I found in my grocery store. I also add some sauteed spinach, minced garlic and sherry to it, to give it some zip.

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ANNIEB9148

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 15, 2005

Thanks for the recipe...or atleast the guideline! Unfortunately I didn't have walnuts (they sounded like they would have been delicious in this recipe)...so I did some alterations to kick it up a bit! Added a stalk of celery with the onion and mushrooms, as well as 2 cloves of garlic and a 1/4 red pepper for color. When it was done, I found it a touch bland (wish I would have had those walnuts) so when I found some feta cheese in the fridge, decided to toss that in (about 1/4 cup)...that really did flavor it nicely! All in all, a nice dish (even with my alterations).

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BOBBESONG

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Reviewed: Sep. 25, 2005

I followed the recipe exactly and found this to be extremely bland.

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Countrygirlatheart

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Reviewed: Aug. 3, 2005

Yum, that's all I can say. I didn't find white mushrooms, so I used portabella. Therefore the sauce was a little, shall we say, gray. But the flavor was awesome! It was a little too involved to cook on a regular basis, but I made it for our anniversary and we both enjoyed it.

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RYERSAE

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Reviewed: Jul. 25, 2005

I didn't have any walnuts to add to this recipe, so to give it some more flavor I added a clove of fresh garlic, a 1/2 tsp of red hot pepper flakes, and added 1 pkg frozen chopped spinach at the very end. The recipe also calls for a lot of chicken broth, so instead, I used 1/2 broth and 1/2 water. With all the changes I made, the dish still came out very good as a side or a light main meal. Definetly a keeper.

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GRANOLAOLA

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Reviewed: May 17, 2005

This was average; pretty bland.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 28, 2005

this tasted awsome I will make it again

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QUITOSLADY

Cooking Level: Intermediate

Home Town: Holly, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Feb. 16, 2005

Wow! This was incredibly delicious and a keeper! Quick and easy to prepare. I prepared the walnuts and chopped onions and sliced mushrooms earlier in the day and then just prepared the dish 15 minutes before I was ready to eat. (I cut the recipe in half for just my husband and myself for Valentine's Day dinner). I served it with a Greek salad with homemade dressing.

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KARNIC

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Orzo with Mushrooms and Walnuts

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