Lemon Orzo

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I agree with some others, needs a little color and read that someone used red bell peppers; i'll try that next time. Other than that, it was great and is perfect with some grilled chicken on a summer day.

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Followed the directions and it turned awesome. For color, I added thick slices of red bell peppers.

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I like the taste I did have to adjust the seasoning by adding 2 teaspoons of lemon zest and fresh cilantro for more favor. Overall with the additions the pasta dish was flavorful.

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First off, caught the repeat of this ep on the Cooking Channel. It only referenced the quart of chicken broth. No water was mentioned. I followed the recipe as written here and I had excess moisture (which was easy enough to pour off, so I would definitely recommend only the quart of broth and leave out the water. This came off as billed, an easy weeknight side that I could throw together in 10 minutes. Great creamy texture from the cooking method and there was a nice zing with the lemon zest. I threw in some (thawed frozen peas for extra taste and to honk off my daughter who doesn't like peas but needs to eat more veggies.

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I followed the instructions, using the stock instead of water, and I found he dish to be lacking. Needless to say, I didn't serve it and resorted to serving frozen lima beans instead.

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I don't know why everyonbe is so confused, it's a typo about the water, she means use the stock. Anyway I just prepared and drained the orzo per the package instructions and then added the other ingredients. it would be great with parsley added too.

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Good ingredients, very bad recipe-I think this recipe needs to be updated.

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The recipe calls for water but none is listed. When I fixed this dish for dinner today it turned out gummy.

I do not recommend.

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i used 1/2 cup of orzo, 1 can of chicken broth and added the zest of a whole lemon after the orzo was cooked. just enough for two who are watching their waistlines.

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I'm curious about the water in this recipe....maybe just over look it?