I made this tonight as a side dish for country style ribs. It was a very friendly and forgiving recipe, as I didn't have the wine or fresh parsley or pearl onions. I also changed up the order, sauteing the mushrooms until done b4 adding the orzo. Some reviewers said it took a lot more time and liquid, but I didn't find that to be true. Could the brand of orzo make a difference? In any case, I used 16 oz of orzo, but kept the amount of butter the same (less fat.) I used about 1 c. of diced frozen onion and a low sodium chicken stock concentrate mixed with the water instead of wine. I added a cube of frozen chopped basil to sub for the parsley, 2 fresh frozen garlic cubes instead of dried, a whole package of sliced mushrooms, and a container of shredded grand cru instead of parmesan. I added 3 cups of water (since I doubled the pasta) and put a lid on the skillet, letting it simmer on low for about 5 minutes while I made cole slaw and threw some frozen steamer peas into the microwave. It was sticking badly when I got back to it so I added another cup of water and managed to scrape it off and keep going. After that I left the lid off and stirred pretty constantly for no more than 5 more minutes, tested the pasta and found it done. Added fresh ground black pepper with the cheese, and voila! It wasn't a spectacular flavor but it was yummy, creamy, comfort food, a great foil for the bbq ribs. I am adding this to our regular rotation! Quick and easy. :)
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I made this tonight as a side dish for country style ribs. It was a very friendly and...