Grocery
Orzo Pasta
What it is
Orzo is a type of pasta shaped like a large grain of rice or a barley grain. It is made from durum wheat semolina, a common ingredient in many pasta products. Its small, distinct shape makes it versatile in various culinary applications. It cooks relatively quickly compared to larger pasta shapes. The texture is typically firm and slightly chewy when cooked al dente.
How people cook with it
Orzo is a popular choice for both main dishes and side dishes. Its size and shape lend themselves well to absorbing flavors from sauces and broths.
- Pasta salads
- Soups
- Side dishes
- Casseroles
To cook orzo, bring a pot of salted water to a rolling boil. Add the orzo and stir occasionally to prevent sticking. Cook according to package directions, usually around 8 to 10 minutes, until it reaches your desired tenderness, often described as al dente. Drain the orzo well. It can then be tossed with butter, olive oil, or your favorite sauce. It is also commonly added to soups and stews during the last few minutes of cooking to absorb the broth's flavor.
How it differs from similar foods
Unlike spaghetti or penne, orzo's small, rice-like shape allows it to be used in ways larger pasta cannot. It integrates seamlessly into dishes like pilafs or can be served as a grain substitute. Its delicate form also makes it ideal for delicate sauces and lighter preparations.
Who it is for
Home cooks looking for a versatile pasta shape that works well in a variety of dishes.
How to keep the rest
Store uncooked orzo in a cool, dry place in its original packaging or an airtight container. Once cooked, refrigerate any leftovers within two hours. It is best to consume cooked orzo within 3 to 4 days for optimal quality.