Reviewed: Jan. 26, 2011

I just made this dish. We loved it. Fast & easy. I thought I had over-browned the Orzo, but it still very good. I used brown rice instead of white, and 50-50 olive oil & butter, fresh parsley, and 2 vegetarian chicken bouillon. I will definately make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KatLover

Reviewed: Jan. 26, 2011

This was not super exciting - but made a nice change from plain white rice that I sometimes make to accompany meals. I used homemade chicken broth instead of the bullion and water. I will be using this again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

pitvet

Reviewed: Jan. 26, 2011

Excellent side dish for chicken or fish. Can use chicken stock or broth (in a box) to save time. I have made this several times and have served it to company. It's a winner and a keeper in our family.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KPIETROWSKI

Reviewed: Jan. 26, 2011

I agree with naples34102, you don't want too many tastes competing with each other on the same plate. This is how I always make my rice but the addition of orzo makes it more interesting. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carol

Reviewed: Jan. 14, 2011

This was a nice change from regular rice. I did make some alterations to the recipe after reading the reviews. 1. 2 tsp of butter and olive oil to brown the orzo 2. Used low sodium chicken stock instead of the chicken cubes 3. Added some shredded carrots,1 small diced onion,2 cloves of chopped garlic and about 7 medium chopped mushrooms. All of these were sauteed after I browned the orzo. Then I added the rice and stock. 4. Added just a sprinkle of garlic salt and some dried parsley for color. With these changes this is a definate 5 star recipe. Need I say that I will be making again!

Was this review helpful? [ YES ]
21 users found this review helpful

Reviewer:

NainInCandia

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

Reviewed: Nov. 17, 2010

Great recipe! I add some fried mushrooms to this dish after it's cooked. A few drops of "Maggi" is also very nice. It's like the original "Rice-a-roni" but better!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AJuliaT

Cooking Level: Expert

Living In: Ancaster, Ontario, Canada

Reviewed: Nov. 9, 2010

This recipe is so simple and SO tasty! Thanks for sharing. I've already made it twice!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CindiB

Home Town: Saratoga, California, USA

Living In: Cloverdale, California, USA

Reviewed: Oct. 20, 2010

Absolutely fantastic. Great substitute for plain rice when making stir fry.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sharborth

Reviewed: Sep. 14, 2010

My family really enjoyed this. I used 3 bullion cubes (which admittedly that is a lot of salt) and added one sliced green onion. This will be a part of our regular rotation. It's a lot like Lipton/Knorr rice mix, only home made. You could certainly spruce this up with other veggies or chopped meat for a more filling dish.

Was this review helpful? [ YES ]
0 users found this review helpful