Orzo and Potato Parmesan

Orzo and Potato Parmesan

32 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    30 m
Recipe by  Betina

“This is a great recipe for people on a budget or for picky eaters. It is also very easy to make. This recipe lists the basic ingredients, but you should try adding other vegetables or ingredients to suit your taste. I typically add carrots and onions. Just be sure to add a little extra water to compensate for additional ingredients. If you aren't a vegetarian you can use chicken bouillon.”

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Adjust Servings

Original recipe yields 4 servings



  1. Melt butter in a medium saucepan over medium heat. Stir in orzo and garlic, and saute until lightly browned. Place potatoes, carrot, and onion in the saucepan. Continue to cook and stir until tender. Season with dried Italian seasoning, salt, and pepper.
  2. Mix water into the saucepan. Stir in vegetable bouillon until dissolved. Cover, reduce heat, and simmer 12 minutes, or until orzo is tender and most of the liquid has been absorbed. Top with Parmesan cheese to serve.

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Reviews (32)

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Wow! Doggie-Daddy asked, "Are we out of food?" and I replied, "Why no!" and quickly searched for a recipe involving orzo et voila! -- this recipe certainly did the trick. It's a keeper. While cooking the smell is wonderful: like hashbrowns (potato is in the mix) and I do declare that Parmesan may be omitted. . . I tasted it before pouring on the cheese and it can really be eaten either way. Also added thai pepper for a touch of heat and didn't have carrots so yes! it's a good base to go on -- orzo, potatoes, onions, garlic, butter are the musts for this taste I think. Only thing though, it took me longer than 30 mins. (the simmering alone is 12 mins.) and there's minced, dicing, peeling involved so I'd say it generally would take about an hour instead... or am I just a turtle. Eat it up dudes! Thanks.



I had to add quite a bit of spices and extra garlic but it was a good start to a recipe. I also added the water and boullion with the potatoes as soon as the orzo and garlic was done cooking. Otherwise I think it would have taken longer to cook the potatoes.



This is pretty good, definitely a good starting point. I found it a bit bland, personally, but my family loved it. (Usually they say things _I_ like are bland :-p) Adding extra salt, stirring in some crunchy veggies near the end, or adding something spicy such as cayenne could really brighten this dish up.

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Amount Per Serving (4 total)

  • Calories
  • 465 cal
  • 23%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 66.1 g
  • 21%
  • Protein
  • 20 g
  • 40%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 452 mg
  • 18%

Based on a 2,000 calorie diet



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Orzo with Parmesan and Basil


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Parmesan Potatoes