Orzo with Thyme and Lemon Zest

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I found the ratio of liquid to be spot on as long as the cooking pot was left at a medium-to-rapid boil. I reversed the water/broth measurements as I used some stock that I had previously frozen and it was exactly 2 cups when defrosted. The only other change was sauteing the Orzo a bit in oil before adding the liquid and adding some parmesan reggiano right before serving. Hubby loved it!

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No question about it, the ratio of liquid to orzo is off. I used a cup less water than written and pasta got soft way before it reduced. If I boiled it down any longer there would be no texture in the orzo left I am sure.
Will redo with 1/2 the amount of broth and water, and 1 tbsp thyme.

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I love watching Melissa's shows. I tried out this recipe to go with the Greek Spinach Pie that I prepared for Sunday lunch, and it turned out delicious. I read the other reviews and did not turn down the heat too low, but let it boil steadily at medium; kept checking it now and then to make sure the liquid does not dry out. I added some salt, cut down on the thyme and added a 1/2 tsp of Greek seasoning. Will try it out, adding roasted chicken and veggies the next time. Thanks Melissa for this great recipe.

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I tried this recipe and there was way too much liquid to be absorbed in anywhere near 10 minutes. It still tasted good, but I drained about a cup of liquid after it was finished cooking. Anyone else have that issue?

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I watched Melissa make this on her show and it sounded very good. I was a little worried after reading a few of the comments but I wanted to try it anyway. It was fantastic! I took some advice from previous reviewers. I added 1 teaspoon of salt to the water (you have to add salt or it will be very bland. I added 1-2 inch pieces of asparagus after 5 minutes of cooking. I let it boil hard for all 10 minutes. I only used half the thyme, but I wouldn't have minded more. I added a bit of leftover chicken at the end, stirred in some parmesan, and about 2 tablespoons of sour cream. My 17-year-old son and I scarfed it all down. I will definitely be making this again. Thanks Melissa, I love your show!

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Made this for company recently and they all loved it. I followed the directions exactly and it was a success. Thanks Melissa!

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Since the recipe was supposed to be creamy, the cooking method works, if you don't turn down the stove while boiling the orzo. Because I kept the boiling temp on high, I didn't get mushy pasta befor the liquid was fully absorbed, but it did have a slightly creamy texture. That being said, I thought the thyme and lemon peel were a bit over-powering. Cutting back on both (especially the thyme will help the next time I make this quick side dish. Once I shut off the heat, I also added parmesan cheese (1/3 cup and about 3 tablespoons of sour cream to achieve a creamer texture, something like risotto. My husband loved it, but I guess his taste buds aren't as sensitive as mine!

Next time, I will add finely diced shallots with the garlic. Would also be great with thin, diagonally cut aspargas added the last 5-6 minutes.

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this recipe was tasteless and didn't absorb the liquid. the orzo was mush even before we took out half of the liquid. would not make this again.

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Well, we discovered that we don't much like fresh thyme around here. My wife says we might try it again , but with parsely instead. Seems like there was too much liquid for it to ever 'simmer' down. I guess I should have put the heat up some at the beginning. Really do like the pinch of red pepper flakes. That was the only part that really worked for us.

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Melissa recipes are "easy" and delicious! If you want complicated recipes go watch Iron Chef America !!