Carbe Diem
Carbe Diem Orzo Pasta
What it is
Orzo is a type of pasta that is 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. This small, versatile pasta shape cooks relatively quickly and absorbs flavors well, making it a popular choice for a variety of dishes. Its size and texture make it suitable for both main courses and side dishes.
How people cook with it
Orzo can be used in many ways, from simple side dishes to more complex pasta salads and soups.
- As a side dish
- In pasta salads
- Added to soups
- As a base for pilafs
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, typically around 8 to 10 minutes, until al dente. Drain the orzo well. It can then be tossed with butter, olive oil, herbs, or your favorite sauce. It is also excellent when added directly to simmering soups or stews during the last few minutes of cooking, allowing it to absorb the broth's flavors.
How it differs from similar foods
Compared to other pasta shapes like penne or spaghetti, orzo's small, rice-like form allows it to cook faster and integrate more seamlessly into dishes. It doesn't have the same chewiness as larger pasta, offering a softer texture that blends well with other ingredients in salads and soups.
Who it is for
Home cooks looking for a flexible pasta shape that works in many recipes will appreciate orzo.
How to keep the rest
Store any unused cooked orzo in an airtight container in the refrigerator for up to 3 days. Uncooked orzo should be kept in its original packaging in a cool, dry pantry away from direct sunlight and moisture to maintain its freshness.