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Holly Bonds of Smyrna, Georgia turns to this go-with-everything dish as a substitute for rice or potatoes. TIP: “It's also wonderful with roasted red peppers or steamed broccoli thrown in,” Holly suggests.
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 520 calories, 26 g fat (16 g saturated fat), 74 mg cholesterol, 450 mg sodium, 52 g carbohydrate, 2 g fiber, 19 g protein.
Originally published as Swiss Mushroom Orzo in Quick Cooking January/February 2006, p63
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Reviewed on Dec. 03, 2012 by pav
The tartness of the Swiss cheese seemed to drown out the other flavors.
Reviewed on Aug. 12, 2012 by wintermom9597
Doubled the recipe, added a touch more fresh garlic. Family loved it!
Reviewed on Jul. 26, 2011 by vewebber58
I've made this before, but this is the first time i've rated it. I can't see anything "blah" about it.....I used two cloves of garlic, and it was zingy with robust garlic flavor and so delicious! I also used more mushrooms than it called for; the flavor of the mushrooms came through and everyone loved the dish. This is a keeper for me!
Reviewed on May. 24, 2010 by p.ballard
I thought it was a little too blah for my liking and also thought it was a little bit dry. I added some garlic salt and half a can of mushroom soup...that really helped.
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