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This was a perfect compliment to my dinner tonight, and so easy to prepare. I cut down a bit on the thyme, since I'm easily overwhelmed by it, but otherwise didn't change a thing. Very tasty.

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ReeLani January 12, 2003

simply amazing and so easy, i wasn't prepared for such a great outcome! i used cremini mushrooms which i prefer and everyone loved this dish. i also used fresh thyme, this is a keeper.

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dianasportal April 18, 2015

This is an exact replica of a recipe from the Dec 2001 issue of Bon Appetit which I have cooked many times over the past 12 years....I pretty much cook it 'as is' with the exception of the mushrooms ...I use 3 or 4 different varieties and practically double the volume...This really adds a much greater depth of flavor to the dish and makes this very good dish exceptional...** Add a little extra garlic & adjust stock if necessary..**<br/>I serve this alongside 'Rack of Lamb with Chutney- Mint Glaze' - which was a recipe from the same issue...However, I recently discovered online and have attached the link...Enjoy<br/><br/><br/>http://www.epicurious.com/recipes/food/views/Rack-of-Lamb-with-Chutney-Mint-Glaze-105990

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Ann from Austin June 27, 2013

I've had this recipe cut out from some magazine for years and finally tried it today. It was just ok for me, not anything spectacular. I think the addition of some fresh lemon juice would really bring out the flavor.

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Kelly M. May 07, 2012

I tried this with lamb kebobs - it was wonderful - to make it a bit like risotto you could finish with a touch of heavy cream and parmesan cheese - will do again.

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golfertal_7644912 March 29, 2010
mushroom orzo pilaf