French-Fried Orzo - pg. 208 (Dahlia)
An OK recipe, as it's tough to go wrong with French's fried onions, but it makes a TON, as orzo recipes that call for the whole box tend to do. I'd recommend making it in a casserole dish and NOT a loaf pan, as I made it in the latter and A) it nearly overflowed and B) when I was done, only the top had real onion-y goodness while the rest was mostly plain, so the more exposed surface area the better.
French-Fried Orzo - pg. 208
ReplyDeleteAn OK recipe, as it's touch to go wrong with French's fried onions, but it makes a TON, as orzo recipes that call for the whole box tend to do. I'd recommend making it in a casserole dish and NOT a loaf pan, as I made it in the latter and A) it nearly overflowed and B) when I was done, only the top had real onion-y goodness while the rest was mostly plain, so the more exposed surface area the better.