By kiwidutch on April 21, 2006
Photo by Rita~
Photo by Rita~
"This dish is so Yummy, especially if you love orzo like we do! COOKS NOTE: I like to use more garlic, and spinach, but I will leave that up to you. I also add roasted red peppers and even Pancetta!Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy."
Serving Size: 1 (171 g)
Servings Per Recipe: 6
"Nice flavor combination. I used Gluten Free Annelinni (a tiny round noodle). It was good even without the vinegar (I forgot it and added later). This recipe makes a lot!"
"Super recipe! I didn't post my photo because it is night time and I had to use my flash...it was just too bright on orzo. But this is one of the best recipes I have made in quite a long time! I will definitely make this again. I questioned the lack of salt, but with the feta and balsamic vinegar, it is perfection. Thanks so much for posting this fabulous recipe. I made this for Everyday is a Holiday tag!"
"Wow, 5 stars to be sure...this was an awesome recipe...made this with the colored orzo and how pretty it was...served seared scallops on top....great fancy dish for company...."
"This recipe was good, I used fresh basil in place of the dried as well. I also left out the pine nuts as they are not one of my favorites. My family and I enjoyed this recipe, made for help-a-camera-less chef."
"Absolutely wonderful! I made a half recipe and used only 2 tablespoons of olive oil and no butter. I used 1/4 cup of chopped pecans instead of pine nuts. This dish is devine! Thank you for such an inspirational recipe."
"I made 1/2 the amount. Using micro greens from the garden and adding them just before serving. My DH is not a fan of feta so I used beautiful French Le Plaiser garlic and herb cheese. Thank you for a wonderful dish that can be a main or a side. ;)"
"Extremely tasty. I made about 3/4 of the recipe (didn't really measure everything very carefully) and my BF and I ate 2/3 and I had the rest for lunch the next day. The leftovers were great too. I used less oil and butter, and used the dried basil as well. Fresh basil is always better, but sometimes you just have to make do. I quartered some grape tomatoes instead of using a whole tomato. The balsamic vinegar on this was great! My only suggestion would be to add at least some salt and pepper before serving so guests won't monopolize the salt and pepper shaker:) Thanks kiwidutch, very easy and tasty one-dish meal for vegetarians!"
"Very easy and tasty, I made it with fresh basil, personally I think this is much better in taste than dried and think it would be wonderful with Pancetta or smoked salmon mixed into it just for an added savoury taste."