The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 9, 2009
I read the reviews on this one and thought about spicing it up. But I went with the stock recipe. All my friends loved it. I thought it could use a little spice. I gave it 5 stars because everyone loved it and with this type of recipe there’s a lot of room to tailor it to an individuals taste
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Cooking Level: Expert

Home Town: San Lorenzo, California, USA
Living In: Hayward, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 2, 2009
Awesome, that's all I have to say!! You can throw in just about any veggie and it tastes great. I use Feta cheese instead of the Parmesan though.
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Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA
Living In: Snohomish, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 6, 2009
I really enjoyed this recipe -- thank you! Super easy to make and very yummy. I didn't need to change a thing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 4, 2009
This is a great base recipe. I roasted pieces of eggplant, zucchini, asparagus and white mushrooms as well as one chicken breast cut into bite size pieces. I tossed everything into some whole wheat penne pasta and added a handful of fresh basil leaves, crumbled feta cheese and squeezed lemon. This recipe is definitely very versatile and healthy! Thanks!
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Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 28, 2009
Really good. I did modify the cooking method though. I sauted 2 cups of dry orzo in a little butter then added 2 1/2 cups water and 1/2 cup white wine. I totally forgot to add the chicken bouillon. I brought it to a boil then reduced it to a simmer and cooked for about 8 - 10 minutes until the orzo was done. This way, all the liquid was absorbed and I didn't need to drain it. I was hoping to get more of the wine flavor this way. Then I stirred in more like 1/2 cup of parmesan and then added the roasted veggies.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 21, 2009
It sounded a little bland so I added some garden herbs to it and used hazelnut oil instead of olive, gave it a lovely flavor. I didn't specifically have the same veggies either so I just used what I had on hand and it was great. Very simple to do, very easy clean up, I recommend it as a healthy meal alternative with easy clean up. ***Update***Made it with beets, carrots, broccoli and added a white onion. truly versatile recipe! I was out of olive oil but had Hazelnut oil and used that. It was WONDERFUL!! I'm changing from 4 stars to 5.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 24, 2009
Loved this recipe. It was excellent. Will try other vegetables in it next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 17, 2008
I made this for a work potlock for Thanksgiving and was asked to make it again to bring to the Christmas party! I also added a little bit of Mozzarella cheese in addition to the Parmesan
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Fort Gordon, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 8, 2008
Delicious! I did add a red bell pepper to the vegetables, definitely a good addition. I didn't have any chicken bouillon, so I just used water and a little wine. Hubby picked all the veggies out, but he said the orzo was good. It went very well with salmon, and even though hubby is hopeless when it comes to vegetables, I'll make this again.
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Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA
Living In: Fort Stewart, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 25, 2008
Delicious!!! I made this for a dinner party and everyone raved about it! My guests each had 2 or more helpings! The only thing that I changed was that I added about 3/4 cup of parmesan cheese instead of 2 Tablespoons and I seasoned it liberally with sea salt and pepper. Otherwise, it is wonderful just as it is!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Crystal Lake, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 15, 2008
Made this tonight and it was a hit. I did make the following changes: I boiled the orzo until al dente then threw them in a saute pan with all the other ingredients and added a little thyme and chicken stock and white wine. I also put some fresh lemon zest and toasted almonds on top along with a healthy heaping of parmesan. It would have been very bland other wise..def. a good base though. Thank you!!
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Cooking Level: Expert

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 7, 2008
My husband and I thought this was very good. It is such an easy recipe, and really versatile. It would make a good side dish, as well as an entree. Could be easily converted to a vegetarian dish by simply subbing vegetable bouillon for the chicken. Thanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 2, 2008
Hi, I haven't made this recipe yet but I am making it tomorrow - just wondering why not just use Chicken broth instead of water and adding boullions? I can't see it making much of a difference. I'll let you know how it turns out with the broth. If anyone has any input, please don't hesitate. This recipe sounds yummy!
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Eva

Cooking Level: Expert

Home Town: North Bergen, New Jersey, USA
Living In: Port Jefferson, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 23, 2008
Very good! Definitely needs a heavy hand with the salt, pepper and cheese.
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Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 17, 2008
I loved this. It was easy and delicious. You can add any vegetable you like to the roast. I followed the instructions almost to the letter, except the portabellos, I just used the fresh mushrooms I had in the fridge. I will be making this again. I was generous with the pepper and salt on the vegetables. Thanks for the recipe
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 14, 2008
This came out beautifully. I added fresh basil and parsley, which really enhanced the dish.
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Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 5, 2008
Awesome recipe sunnybird! I did sub broccoli IPO aspargus and b/c some people complained about lack of seasoning; I added a pinch more sugar, 1 tsp onion/1 tsp garlic powder over the veggies. Personally, I like orzo pasta touch but you could also serve these veggies alone without it for your side dish. Great way to use up the garden's summer squash and zinni's! Thanks again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 2, 2008
I tried this because someone gave me zucchini, and because I like fresh asparagus, and because I'm always trying to find ways to get my picky kids to eat more vegetables. I made it as an entree, so they HAD to eat it or fend for themselves. They were all very surprised, and this recipe has become a staple in our menu rotations. We often add grilled chicken breasts, either sliced and mixed in or whole on a bed of orzo and drizzled with chicken gravy.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 23, 2008
I made this to bring to a BBQ and it turned out great! I used two zucchini and 2 squash instead of just one each to balance how much asparagus and mushrooms there were, and increased the amount of oil to compensate, but otherwise followed the recipe and got rave reviews! I'll definitely make this again.
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d&j

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 20, 2008
so easy and good . We all loved it.
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