I wrote this recipe and please note it was edited slightly prior to submitting. I don't know why they did that. I toast the kasha with egg in the pan first, then add the liquid (usually chicken broth or water with bouillon), cover for around 5-9 minutes and it's done. I NEVER DRAIN my kasha. This recipe is just a matter of preparing everything separate and tossing together. When in doubt, follow manufacture instructions. (hint)

Reviewed On: Dec. 14, 2011

Nice easy side dish to make. Followed the recipe exactly as stated and it came out lovely. I haven't really made Orzo a lot as a side dish so this is a good basic recipe that I can doctor up with other flavors if I so chose. Nice.

Reviewed On: Jul. 3, 2011

Delicious Recipe, I adjusted based on the ingredients I had on hand. I had only one stick of butter so I used 1/2 cup butter and 1 cup shortening. I also threw a little honey in the wet ingredients and added the baking powder directly to my flour before I mixed. Because I used the shortening I found the dough easier to work with and while working with one batch I kept the extra dough in the fridge. Rolled between wax paper and baked on parchment. They came out light, delicious, perfect and were gobbled up quickly. Recipe is a keeper.

Reviewed On: Mar. 22, 2011