This is a simple Mediterranean take on macaroni and cheese. It's great as a side dish or a light lunch on its own.
This is one of the most perfect side dishes I have ever made. I do what the recipe states except I do not add any basil. While the orzo is cooking in the chicken broth I saute 8 oz of sliced mushrooms in olive oil, set aside in a bowl and then saute an entire bag, maybe 10 oz of baby spinach in olive oil for maybe 30 seconds and then when the orzo is done cooking I mix it altogether and add the parm cheese. I make this with any meat and it is always LOVED. - 27 Jun 2003 (Review from Allrecipes USA and Canada)
Very good recipe with marvelous flavor. I did note that I needed a 1/2 can more of chicken broth to finish cooking the orzo. Served with Roasted Chicken and a Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette from this site. - 29 Nov 2010 (Review from Allrecipes USA and Canada)
Hubby said, "Too much cheese"--yet cleaned his plate. I thought it was SO good, and wished he WOULD have left it on his plate so I could have ate it since I only made enough for two servings. Just delicious. - 21 Mar 2008 (Review from Allrecipes USA and Canada)