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Orzo with Chick Peas Recipe

Orzo with Chick Peas

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 11-20 of 42

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  • on August 24, 2011

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    This is a sure winner recipe. I didn't have any orzo when I decided to make it, so I used bulgar wheat. Also substituted some leeks for the onion since I had some frozen from my garden. It's great as a cold salad the next day, too. Thanks Rachael!

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  • on August 23, 2011

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    Was very easy to make. To give it a little more zing, I added a little white wine after sauteing the zucchini & onions along with some crushed red pepper flakes, oregano, thyme, and basil from the garden. For a final touch I added a couple handfuls of baby spinach and some grape tomatoes.

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  • on August 19, 2011

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    This recipe was great! Very complex interesting combination of flavors!

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  • on August 07, 2011

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    "Very Good" Thank you Rachael I doubled the recipe and used 6 cloves of Garlic. I found the mint to be overpowering. I think that could have been left out.

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  • on July 27, 2011

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    Light and filling

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  • on August 19, 2010

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    I thought this dish was very tasty. I only had about 1/4 cup red onion but the 1/2 cup would have been even better. I omitted the mint because I did not have any on hand. I used dried parsley. It wouldn't hurt to add another zucchini. Lemon juice/Greek olives would have been a nice touch but I used some white wine vinegar and it was great! Also, maybe there were too many chick peas? I had it cold and as a main dish. Very filling and the recipe makes a lot.

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  • on July 18, 2010

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    This quickly became one of my favorite side dishes. FULL or flavor and very healthy! The combination of flavors along w/ the mint is an explosion of YUM in your mouth! Kudos Rachel Ray!! :

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  • on June 05, 2010

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    I love trying new food! This Is so easy and light! I work in an emergency department and we have meal night at work every Saturday night - this is my food selection tonight. They are just going to love this dish. There is a group of us that are contracted to work every weekend. It has it's pros and cons but when we started I decided to make a meal night at least one night out of the week so being at work on the weekend wouldn't be so terrible. We all look forward to getting together as a team to work but also we look forward to great food we've all prepared for the middle of the night when we are very busy. Thanks Rachael!

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  • on March 22, 2010

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    Thanks for all the other comments on this one. The lemon was a great touch! YUMMO

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  • on January 18, 2010

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    This is so easy to make. I wonder why I've never come up with this combination by accident since I'm always making pasta. It's for one of those days when you say "OK, don't feel like being in the kitchen long, no time, no energy. I'll have pasta with something..." It really does take seven minutes to make and the prep work is like nil.

    On the show this was a side, but it is very filling and healthy on its own with a salad. And it is so delicious that it's satisfying.

    I'll be making this one a lot.

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