Really delicious! Forgot to 'cook' the orzo in oil before adding the broth. Instead, I added the orzo to the broth first...I might reword that part of the recipe and use 'toast in oil' instead...it still tasted delish even though it had a slimy texture. Next time, toasted pine nuts would be really tasty mixed in at the end to add some crunchiness. And, serving the hot orzo on a bed of fresh arugula or spinach would compliment the flavors! I cooked this as a side dish to a delicious Mediterranean recipe for chicken cooked in white wine and broth, with prunes and pine nuts. The flavor of this well-balanced combo was delectable!! Finished it off with a simple salad with tomatoes, red onions, feta cheese and a lemon balsamic olive oil dressing. Clean plates all around!!