All about orzo
Orzo, also known as risoni, is a type of pasta that resembles large grains of rice. Originating from Italy, it’s made from semolina, a coarse-ground flour derived from durum wheat. This little pasta is an incredibly popular ingredient in Mediterranean cuisine, often mistaken for rice or barley due to its shape. Given its quick cooking time and adaptability to a variety of seasonings, you can use orzo as a base for salads, a creamy side dish, or a component in soups. The flavor world is your oyster!
Orzo vs. rice
At first glance, orzo and rice might look strikingly similar due to their grain-like appearance. However, they come from two completely different culinary worlds! Origins: While orzo is a type of Italian pasta made from wheat, rice is a grain that has been a staple in Asian cultures for centuries. Texture: Orzo has a slightly chewy texture, characteristic of pasta, and can take on flavors from accompanying sauces or broths. Rice, on the other hand, can range from sticky to fluffy depending on the type of rice and preparation method, and has a more neutral, grainy flavor. Nutrition: Both orzo and rice are high in carbohydrates, but rice is usually a whole grain (unless it’s white rice) and can offer a slightly different nutritional profile, including more vitamins and minerals. Orzo, like many pasta varieties, can be enriched with nutrients but doesn’t naturally contain the same array of vitamins and minerals as rice.
Orzo Dried to cooked measurements
If your recipe calls for cooked orzo measurements, here’s a handy conversion guide:
1 cup of dried orzo = about 2 cups of cooked orzo ½ cup of dried orzo = about 1 cup of cooked orzo 6 ounces of dried orzo = 1 cup of dried orzo
How to cook orzo (2 ways)
There are actually multiple ways you can cook orzo, but these two are my favorite since they’re so quick and easy. Here’s all you need to know:
Pilaf-style
Pasta-style
Tips
Toast the orzo: Before cooking, I suggest toasting the orzo in a bit of butter or oil. This enhances the flavor and gives the orzo a gorgeous golden color. Salt the water: If you’re boiling your orzo like other pasta varieties, salt the water generously. This way the water flavors the orzo as it cooks. Quality orzo: Start with a good quality orzo. Look for brands that use durum wheat semolina, which gives a firm texture after cooking. Seasonings: Orzo pairs well with various herbs and spices. Don’t be shy about experimenting with flavors like thyme, rosemary, or oregano!
Storing & reheating
Making orzo is a quick and convenient idea for meal planning since it can be repurposed in a ton of different ways. Follow these tips to keep your orzo fresh:
Fridge: Once cooled, store cooked orzo in an airtight container for up to 5 days. Freezer: Freeze leftovers in a sealed container or freezer-safe bag for up to 2 months. Reheating: When you’re ready to eat it again, warm it up on the stovetop with a splash of water or broth, or microwave until hot.
Recipes with orzo
Now that you know how to make orzo perfectly, test it out in some of these recipes:
Salads: Try making Butternut Squash Orzo Salad or Chimichurri Orzo Salad. Risotto: Instead of rice, use orzo in Leek Risotto, Farro Risotto, Truffle Risotto, Lemon Risotto With Basil, or Mushroom Risotto. Soups: Make Wild Rice Soup with orzo instead of rice for a twist!
