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Orzo with Thyme and Lemon Zest Recipe

Orzo with Thyme and Lemon Zest

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (101)

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Average Rating:

Total Reviews: 101

Showing 61-70 of 101

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  • on September 07, 2009

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    You could not ask for an esier or better tasting side dish!!

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  • on September 07, 2009

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    This was a very nice accompaniment to the salmon cakes. Although it is necessary to keep it at a pretty high heat for a long time to reduce the liquid until it's just creamy and not soup. It could be changed with the addition of different fresh herbs you have on hand or sauteed mushrooms, etc. The recipe is supposed to serve four but my husband and I ate the whole amount!

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  • on September 07, 2009

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    I have watched Melissa's show since she won Food Network Star. Of all the shows I have seen on the network, her show has been the one that I actually thought I can do. Reasonable ingredients, good time frames and so understandable. I can remember the recipes without writing them down and that's what makes it seem doable. Love her show.

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  • on September 07, 2009

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    Easy to make and modify with your meal.

    I read other's posts and was concerned about the amount of liquid; in the end I used about what Melissa recommended! I didn't have lemon or fresh thyme, so I went another direction that turned out great. I used one can of chicken broth and a can of diced tomatoes and added water as needed (I just treated it like risotto and kept adding the liquid till it was creamy and done. I kept the garlic and added just a bit of italian seasoning and it tasted great. I can't wait to play around with different variations of this recipe.

    It may take a bit longer than 10 mins, but so does rice...no big deal (and it's faster than risotto.

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  • on September 07, 2009

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    This recipe had great layers of flavors. I made the Moroccan meatballs and glazed carrots as well. Every item on the menu complimented each other. So good!

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  • on September 06, 2009

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    The flavor is great and I really liked the dish but like others, I had too muck liquid. After 20 minutes, I strained out all the extra liquid. It made it a bit too mushy when I cooked it that long.
    Next time, I will reduce the amount of water but leave everything else the same.

    I cooked the entire meal. Salmon cakes, oven roasted asparagus and the orzo. As a whole it was wonderful!

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  • on September 06, 2009

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    This is a great idea, but needs much more flavor. Perhaps using all chicken stock would help impart more flavor (and sodium. My family ate it, but thought it was a bit spicy and flavorless.

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  • on September 05, 2009

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    My family loves orzo. I have never cooked it using this method. It was creamy and perfect. I did add a little flat leaf parsley. Fantastic method. Will use and switch up the herbs! love it.

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  • on September 05, 2009

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    I did use less water, a touch more garlic, and at the end I added a few tablespoons of grated parmesan to make it more risotto-like. It was delicious!

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  • on September 05, 2009

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    I had never cooked nor eaten orzo, but this recipe was pretty good for my first orzo dish. I read a lot of comments saying there was too much water in the recipe, so I did what one person said and omitted 1cup of water. That was perfect!

    I will make this again, but I will back off on the lemon and thyme. The ingredients were really good, but I would like a more subtle flavor. We paired it with baked chicken. Next time I will pair it with a grilled chicken. Mmm

    But I love Melissa, so keep the recipes coming!! They are so easy!

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