OMG!!! This was soooooo awesome! My hubs didn't care for the squash in this, but he happily picked around it. :) Although tasty as written, I immediately knew that this was in need of a few adjustments. An entire box of orzo would feed an army (my gosh...). Secondly, the amount of water for cooking the pasta is not specified. It would certainly have been helpful to advise how much water to use since there are measured ingredients flavoring it. To remedy these issues, I read both the recipe submitter and SAHMCOOK's reviews and adhered to their advice. As SAHMCOOK did, I too added 2 1/2 c. water / 1/2 c. wine (chardonnay) to my orzo, brought everything to a boil and then simmered on low for 10 minutes. I DID add all four bouillon cubes, however. This worked perfectly - I didn't have to drain anything and was able to lock in all of that GREAT flavor! I also followed recipe submitter Michelle's advice and added more cheese (1/2 cup's worth) and reduced the amount of orzo to 2 c. My final (personal) change was to omit the portobello mushrooms altogether (we hate 'em). With these changes, this was SUPER delicious and the perfect complement to serve alongside our grilled chipotle crusted pork tenderloin (KRAMNODROG)! Thanks SO much for sharing this great recipe with the AR community, Michelle! My hubs and I LOVED it. :-)
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OMG!!! This was soooooo awesome! My hubs didn't care for the squash in this, but he happily...