made this tonight and it was well enjoyed by all. i did make a few changes for what i had on hand. i sub chopped broccoli for the zucchini (only had big chunks in the freezer) and i had roasted garlic that needed to be used up. i will make again with the shredded or small dice zucchini or summer squash. I can't wait for the summer garden. will make again & again. thanks for the post!will add shrimp to make a meal with a salad and garlic bread. my mouth is watering....
Marie, I think three cups of stock was way too much for one cup of orzo. It took 30-40 minutes to soak all the liquid up and then the orzo was so overcooked no one liked it. The premise of this recipe is good so I'll try it again with 1/2 the liquid and I will add basil, parsley, and much more garlic. It does have potential.
I have never commented on it, but I have made this recipe a handfull of times now, so easy and such a yummy versatile side. I don't use shallots but thats just my prefrence.. I very very delicious dish.
This was a very good and easy recipe.
This dish was so delectable. My only wish is that I had doubled the recipe as there were 4 of us for dinner and it was all gone - no leftovers! I served with the Jumbo Parmesan Shrimp recipe from this site and a loaded garden salad - raves all around!
I loved this recipe! Tasted so much like risotto but so much easier to prepare. I didn't have the zucchini so I just used the peas and used some stock leftover from another dish I made in my pressure cooker and served it with tilapia for dinner. My hubby and daughter both loved it. Gonna make it again!
This is fantastic! It seemed like there was too much liquid, so next time I'll only use 2 cups of stock. I served it with teriyaki-glazed salmon. YUM!
I made this over the weekend to take to lunch this week. It's great. I have had it alone, with cold shrimp and with chicken. Great way to get some vegetables into your diet.
This is a delicious recipe. I made this after viewing it on tv and found it simple to prepare, yet nice enough to serve to dinner guests. It reminds me of risotto, but with a different texture. Colorful and went well with fish.