Comments on: Orzo – the pasta that looks like rice

By: Sal

Sal — Fri, 20 Nov 2009 15:47:51 +0000

Feta isn’t goat cheese – it’s made from sheeps milk. Goats milk is sometimes used in cheap feta, but if it has more goat than sheep milk it isn’t allowed to be called feta.

By: admin

admin — Wed, 02 Sep 2009 01:32:06 +0000

Half a pound should serve 4-6 as a side dish.

By: david

david — Wed, 02 Sep 2009 01:23:27 +0000

How many does it serve?????

By: Pamilla from France

Pamilla from France — Sat, 23 May 2009 12:07:06 +0000

Heres my twist from my life in the south of france.
saute shallots or onion in olive oil (do not let them brown). add chicken broth or water or veg broth, juice of 1/2 lemon and zest as well, bring to a boil and add orzo simmer 1 minute on high then reduce heat to low salt and peper to tase, (like rice) , Let cook slowly , meanwhile, chop some kalamata olives, asparagus, fresh mint and some frozen peas. When orzo is almost absorbed, add the veggies just to warm them add some locatelli romano cheese and YUM YUM YUM!

By: Dee

Dee — Fri, 13 Mar 2009 21:56:42 +0000

It’s feta, not feat. And it’s goat cheese.

By: Susan

Susan — Mon, 09 Mar 2009 17:24:53 +0000

In the list of variations tomato,feat and olives what is feat

By: jodie

jodie — Sat, 08 Nov 2008 01:56:37 +0000

thanx for this recipe i just bought a big bag of garden vegetable orzo and merchandise outlet for 69 cents had no idea how to cook it lol

By: Ginny

Ginny — Thu, 30 Oct 2008 16:33:27 +0000

Thanks so much for this! My mother-in-law purchased some “fancy” orzo for me as a gift (why, I dunno…) but failed to include any type of cooking instructions.

By: Sean

Sean — Fri, 16 Mar 2007 00:12:00 +0000

I vote for the rice method as well — I use orzo in lieu of arborio for a faux risotto. It has a wonderfully silky texture and is far more forgiivng than the real deal, if slightly less ethereally rich and nummy.

By: Amy

Amy — Fri, 09 Mar 2007 18:02:00 +0000

Orzo is one of my favorite things to eat! I actually cook it in chicken broth (using rice:water ratios) and then throw in a big handful of Parmesan cheese. It tastes heavenly!