"A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal." — ChicoGirl
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1 1/2 tablespoons
uncooked orzo pasta
red onion, chopped
1 1/4 cups
cherry tomatoes, halved
fresh basil, chopped
crumbled Gorgonzola cheese, or to taste
Hubby's remark at the dinner table was that this "needed something" and I agree. It needed the gorgonzola the recipe called for but I couldn't add because he doesn't like it. I didn't measure ingredients, just added to taste, and used chicken broth rather than vegetable. Three stars, average and kind of boring, the way I had to make it - and four stars had it been prepared the way the submitter intended with the gorgonzola.
I used Roma tomatoes and chicken broth due to availability. Other than that I made this as written. I found that I like Gorgonzola cheese but it was too over-whelming in this dish. 1/3 of that amount would have been plenty. I didn't appreciate the flavor of th orzo as much once it was browned. It did brown very quickly too so be careful. I used 1 average sized red onion and felt like I could have either chopped it smaller or used less of it. I wish the author specified what size or a quantity of this ingredient to use. Because the flavor of the cheese was so overpowering I added some leftover chicken breast. This didn't help much. The next time I make this I will reduce the amount of cheese by 2/3's and possibly the onion as well. I will also not brown the orzo.
This recipe was very good. I'm giving it 5 stars because of ease and taste and the versatility I can foresee with this recipe. Exactly as written makes for a lovely vegetarian meal. I have been wanting to make this for a while, but Trader Joes has been out of Orzo and I kept forgetting to look for it at the regular market. Ok, back to the recipe. I didn't have any veggie broth, but I had chicken so I used that. It doesn't matter what liquid you use and the possibilities would be endless. The only other deviation was I didn't have Gorgonzola. I thought I did- we LOVE it, but I only had Feta. So in went the Feta. All else I kept the same except I used tomatoes out of my garden chopped and not cherry, but a tomato is a tomato, right? It was delish with the Feta and I could see adding in Kalamata olives to it for more of a Mediterranean flavor. I think you could also use mozzarella cheese for more of an Italian vibe. I will be making this again with the gorgonzola for sure plus playing around with some additional flavors. Thanks for sharing.
Made it as the recipe called for, except I couldn't find gorgonzolla cheese so used feta and used fat free chicken broth. It was WONDERFUL! My husband loved it! We'll make this again. One tip, keep a close eye on the orzo. I turned my back on it for a couple of minutes and almost burned it!
Very tasty. I made a few modifications. I used mozzerella instead or gorgonzola and sage, dill, and chives instead of basil. I also only used a quarter of an onion, which is good because the onion was STRONG. My housemates eyes are watering from the onion.
this is a winner. I always use Maytag blue cheese. The best part--this is a room temp dish, so can be made ahead.
My husband absolutely loved this recipe! I thought it was pretty good myself. My only suggestion is to add the tomatoes to the orzo in the last 2 minutes so it will take the edge off the raw tomato.
My husband and I thought there was too much gorgonzola, I'll try it again but I will cut the cheese in half. For us it just took over the whole flavor of the dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Orzo with Tomatoes, Basil, and Gorgonzola
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 209
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