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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Reviewer:

Shelgeipel

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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Reviewer:

bebe

Cooking Level: Beginning

Living In: West Roxbury, Massachusetts, USA

Reviewed: Oct. 8, 2007

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

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Reviewer:

kathy205

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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Reviewer:

kimberlya7

Cooking Level: Intermediate

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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Reviewer:

joannemerc

Cooking Level: Expert

Home Town: Bayside, New York, USA

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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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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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Reviewer:

kareniw

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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Reviewer:

Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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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Reviewer:

Julia K

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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