Orzo with Thyme and Lemon Zest

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I made this Orzo and I the only change I made was adding a cube of billion to the broth and some sauteed onion. I did this because some of the reviews said it was bland. We liked it.

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never knew it was so easy to make orzo...love adding new recipies to my dinners

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Made this orzo tonight for dinner; I think I may have not made it right or something, it didn't absorb the liquid and was like soup. Very bland flavor but will try to make it again with less liquid and more spices.

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I've tried a few of her recipes and they were a hit!! I have to comment on the posting by another, Marina. Melissa is what she claims to be, a stay at home mom with tons of personality, a sparkling camera presence, and great recipes. She is not a professional chef as those you are trying to compare her to!

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This pasta is over cooked and mushy. Also many of Melissa's meals cost way more than $10. Maybe she is assuming people have wine, fresh herbs, etc. already on hand. Or, maybe she is skimping on the quality of her ingredients. Of the recipes that I have tried, quite a few lack depth and roundness of flavor. Food network star chef? I don't think so. Maybe, she needs another venue. She is not on Emeril's or Giada's or Bobby's level.

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I made this with the North African meatballs and it turned very creamy and risotto-ish indeed. My liquid didn't absorb in ten minutes, but I think I figured out my mistake. I covered the pot when it was time to absorb, unconsciously thinking "rice" instead of "pasta". Should have left it uncovered. Anyway, took the lid off, it all absorbed, tasted great, everybody happy. :-

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I'm giving this recipe 4 stars because it came out exactly as Melissa said - creamy like risotto. But we didn't particularly care for the flavor, so I probably won't make this again. There's no need to reduce the amount of liquid - she is right on the measurements. Once you add the orzo, do NOT lower the burner to simmer - only turn it back a notch or two and give the pasta a chance to absorb it without getting mushy. Stir a bit and it will come together just creamy as you please.

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Easy to make, and tasted very good! I'm not surprised at all.

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Made this last Saturday night for date night at home and it turned out great. This paired up well with a lemon/rosemary chicken dish that we made.

Tips: I think a lot of people are hung up on following the instructions to the letter on this dish and missing the process. You're reducing the liquid as you cook the orzo. Therefore, when you turn the heat down from the initial boil, you want to turn it down just enough so that it doesn't boil over. Do that and you'll be ready to go in about ten minutes. Turn it down too low and it's going to take you thirty minutes to reduce the chicken stock.

Variations: Since I had already zested the lemon, I went ahead and squeezed it into the dish for some extra flavor and was happy with it. Try some different herbs to change it up a little, too.

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I made this as the recipe was written and it came out fine, I did add some extra salt and pepper but I do that with most recipes. The second time I added some lemon juice to the broth and it was good that way as well. I vary the herbs as well. A nice change from rice.