Reviewed: May 10, 2012

Delicious!! I added just enough water not to get rid if all the flavors.. I also added just a bit of marinated artichoke with the juice.

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Reviewer:

Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

Reviewed: May 9, 2012

This is really good and a nice accompaniment to any grilled meat! It is very colorful and well presented. I browned 1 cup orzo in 2 T butter for a toastier flavor, added 14oz chicken broth, bring to boil, cover and reduce to simmer 15-20 minutes. So easy to combine everything at the end. Thank you, Michelle!

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Reviewer:

mickdee

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Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: Apr. 28, 2012

Great recipe that can be adapted to what veggies you have on hand. I used a combination of zucchini, yellow squash, peppers and onions. I decreased the amount of orzo and used 2 cups of orzo to 4 cups of chicken broth. It definitely needed more cheese to up the flavor quotient but that's my personal taste.

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Reviewer:

Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: Mar. 13, 2012

A wonderful, earthy, dish that accommodates the needs of the moment! Sweet red pepper supplanted asparagus tonight and added color and brightness. Parmesana or Pecorino will add a nice accent and some texture. Would like to pare down the oil a bit and try fresh basil or minced garlic at the end! Definately an open palette!

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Reviewer:

pmoe

Reviewed: Mar. 6, 2012

This was very good. I used a blended brown rice instead of the orzo. When the veggies were done (I had cut them fairly small, and they cooked faster than 20 min.), I added pre-cooked chicken and the rice and put it back in the oven to warm for a few minutes. I didn't use the wine or the cheese, but neither was missed.

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Reviewer:

Nadine Oswald

Reviewed: Feb. 28, 2012

Made this per directions, and it was good, but it makes a TON! Fed our family of 4 (2 adults, 2 hungry pre-teens) three meals. I added shredded chicken to it the first night to make it a meal in itself.

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Reviewer:

Johanna

Cooking Level: Expert

Reviewed: Jan. 13, 2012

I thought this was fabulous! I have never stirred wine into my pasta water! I'm a little confused on the last reviewer. First of all this is a pasta not a rice and will not soak up all the liquid, and after adding the boullion cube it calls for to the pasta waster it does turn into a broth. The flavor really came through and it was delicious! So much flavor! Thanks!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Dec. 22, 2011

This was ok, but lacked in flavor. I think cooking in a smaller amount of liquid, and using broth instead of water, letting it cook until all of the liquid is absorbed, might make for a more satisfying dish.

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Reviewer:

lawchick17

Reviewed: Nov. 19, 2011

Loved it had to leave Parmesan cheese out as my husband can't stand the smell. Add some chicken and it's a great meal in itself.

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Reviewer:

BRIDGETTNORRIS

Cooking Level: Expert

Living In: Angleton, Texas, USA

Reviewed: Nov. 12, 2011

This recipe was awesome! I toasted the orzo first as I like the color of some white, some tan orzo in the recipe. I used a tablespoon of butter before adding cooking liquid and spices so the calorie content/cholesterol content is higher. It was a big a hit at my family gathering.

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