This recipe really lends itself to changes based on what you have on hand and individual preferences. I gave this 4 stars because I felt it needed more spices and the improved method of cooking the orzo thanks to reviewer SAHMCOOK (great idea). I have made it several ways. My favorite follows.... I sautéed 2 c orzo in butter for a few minutes until the orzo was slightly toasted, then added 3 c chicken broth, brought to a boil, then reduced to a simmer. No draining was needed and the flavor was great. I also added the juice of two large lemons to the orzo mixture because I didn't have white wine. This created a small amount of lemon flavored sauce. I added 1 c. of fresh basil when I added the roasted veggies to the mix because we really like fresh basil. For my veggies I roasted squash, zucchini, asparagus, onions and peppers (one bell, one jalepeno) because that's what I was harvesting from my garden. I left the mushrooms out only because I didn't have any. Again that is what is great about this recipe. Out of parmesan cheese, try feta or goat cheese. No garlic on hand, use balsamic vinegar as Michelle suggested in her review. Need to turn it into an entre, add a cup of two of chicken. Thanks Michelle for a tasty, fast, adaptable dish.
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This recipe really lends itself to changes based on what you have on hand and individual...