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 WISHES she were a

Cooking Level: Expert

Reviewed: Jan. 22, 2012

This is absolutely delicious. The only change I make is to sometimes add fresh herbs; usualy basil. I love to serve this along with grilled chicken or salmon and pesto (hence the fresh basil in the orzo).

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Reviewer:

Chef Buckeye

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Cincinnati, Ohio, USA

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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Reviewer:

Pinecone56

Home Town: Toms River, New Jersey, USA

Reviewed: Oct. 9, 2011

Loved it! I made the whole box of Orzo as directed, doubled both squash, added red & orange bell pepper, & more onions. I increased the oil because of the additional veggies used. I added Tbs of butter & approx 6 oz of feta cheese after draining pasta. Further I used salt free broth instead of water, in addition to the bouillion. I added about 8 chopped basil leaves & equal amount of parsley to the oil before tossing the veggies. Everyone loved this dish! Keep in mind, never use cooking wine, it will make any dish taste nasty. Buy wine you drink for cooking.

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Reviewer:

Pamela White

Cooking Level: Expert

Home Town: Moultrie, Georgia, USA

Living In: Ocala, Florida, USA

Reviewed: Oct. 9, 2011

This was super easy to make, wonderfully fresh, and very tasty. We paired it with a seasoning-encrusted salmon, grilled on cedar planks, which was a perfect companion to this side dish. We used a local chardonnay for the dry wine called for in the orzo recipe, and then drank the rest with our meal. Superb! We will certainly be making this again for company....and it makes a huge amount of food as written even though it may not seem like it before all of the ingredients are added together. It could also easily be made into a main dish by adding some chopped prosciutto. So many options for such a healthy and easy recipe. Thank you!

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Reviewer:

Ruth

Reviewed: Oct. 7, 2011

I just made this last night, and it was sooooo good! I did follow "Sahmcook's" advice and let the liquid absorb out of the pasta. I also added 1/2 cup of the cheese. There are 7 of us in my family so I used a lot of veggies. This made a big bowl, with only a bit leftover. The whole family loved it! If you're debating on making it, go for it! You wont be disappointed.

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