Orzo with Thyme and Lemon Zest

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Every bite of this was gone. Next time I am told to make extra!!!!!! Bravo as always Melissa!!!!!!!!

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I am a very basic cook. I do much better when I see something cooked and then try to do it. I Tivo'd the show and actually watched it several times before deciding to go for it. I followed the recipe almost exactly (didn't use lemon zest. My Orzo was spectacular! Creamy and a wonderful texture. I was extremely worried, having read all the reviews saying to lessen the water. My salmon cakes were yummy-yummy. My change there was that I was out of regular bread crumbs and used Panko that was in the pantry. I'm sticking with this recipe, at my house it's a keeper!

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My family wouldn't eat it. Well, I take that back. The baby ate it. There was just not enough flavor. Very very bland. This needs the addition of something else. But that would change the recipe! Sorry Melissa, you need to tweak this one for sure.

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Since there are only two fo us, I cut this recipe in half, using 1 3/4 cups of water with 1 teaspoon of chicken bouillion granules and just under 1/2 cup of orzo. Kept the amout of lemon and thyme the same as the original recipe. Delicious! Made the asparagus from this meal, too, and paired it with one of those little pork tenderloins (We had teriyaki-seasoned and had a terrific dinner with about 5 minutes worth of actual prep time. [I put the pork in first, immediately started work on the orzo, then popped in the asparagus... Dinner in 35 minutes!]

Husband's already asking when we're having this again!

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3 1/2 cups of liquid to 3/4 cup of Orzo???? Go back to the drawing board on this one.

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This was barely edible. As others have said, way too much liquid. Don't add the water- it just dilutes the broth & takes away that potential flavor. My husband wouldn't even eat it- & he eats everything! If a recipe has to be "messed with" to be good, then just forget it!

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This recipe didn't work out quite right. I thought that (like others it had way too much liquid. It took a long time to get to a creamy consistency...Also, it needed a bit of salt. We made this recipe along with the asparagus & salmon cakes--we ended up adding some of the lemon vinegarette to the pasta just to give it more flavor. I'll retry the recipe, but make some adjustments (less liquid, don't dilute the chicken stock next time.

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Sorry Melissa-I really wanted to love it but couldn't. I think the same as others too much liquid. But mainly- I had to add so many extra flavors to make it have any flavor. More lemon zest and a little juice, garlic, and fresh parmesean. Then my family liked it. I will make again, my way. sorry.

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enjoyed it

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I find it strange that this worked for some and not for others... I followed the recipe exactly and it turned out perfectly. My family loved it and the kids had seconds, so I will make it again.