Sunday, November 07, 2004
Orzo with Ham and Goat Cheese - Gourmet - Nov 2004
I saw this recipe in the November issue of Gourmet and decided to try it out. It was so simple, quick and easy to make but I didn't really like the results much. It was a little bland, even though I added some olives to the recipe. A sharper goat cheese might have worked better. But the main reason I thought this recipe was unsuccessful, was that after broiling the orzo, it became very hard, chewy and particularly unappetising.
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