Instructions Method 1: Cooking orzo like pasta Add the orzo to a pan, along with plenty of water enough to generously cover the orzo. Bring to a gentle boil, and cook for around minutes, stirring occasionally, until cooked to your liking.
Drain away the excess water, and serve with your choice of sauce. Method 2: Cooking orzo like risotto Add the oil and butter to a frying pan, and place over a medium heat.
Once the butter has melted, add the orzo, and toast it for a couple of minutes, stirring regularly, until it begins to turn golden brown. Add the vegetable stock, and bring to a gentle simmer. Cook for around minutes, until all of the liquid has been absorbed and the orzo is cooked to your liking. You'll need to stir regularly to stop the orzo from sticking, especially for the last few minutes. Method 3: Cooking orzo in soup Cook a brothy soup as normal.
Add a handful of orzo for the final minutes of cooking time, and stir regularly as the orzo cooks. Nutrition Facts. Calories Calories from Fat Fat 1. Carbohydrates Fiber 2. Protein 9. Simple Summer Vegetable Lasagne.
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Get recipes by email! Check your email to confirm your subscription. Yes, please sign me up for recipe emails! Chill 4 to 24 hours. Stir gently before serving. Like rice and other pastas, orzo makes a filling addition to soups and works especially well in broth-based soups.
Add the orzo about 10 minutes before the end of cooking time or ready to serve , and cook until the orzo is tender. Orzo is the Italian word for barley. However, it's not made from barley at all, but rather orzo is made from semolina, a course-ground flour made from durum wheat. And while it originally came from Italy, this tiny pasta reminiscent of slivered almonds or rice is commonly found in Greek and other Mediterranean dishes.
Lucky for you, orzo cooks up in about half the time of rice, making it a speedy standby to have on hand to add heartiness to meals. In some markets especially Italian or Mediterranean shops , you might see orzo sold as rosamarina. Now that you've mastered cooking this pasta, try a new Italian pasta recipe or take a shot at making your own homemade pasta from scratch.
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Save Pin FB More. Credit: Matt Clark. In a large saucepan bring 3 quarts lightly salted water to boiling. No need to add cooking oil to the pasta water; adding oil prevents sauces and seasonings from adhering to the orzo.
Boil the orzo about 10 minutes or until it has a firm, chewy texture, stirring occasionally to prevent it from sticking together. Drain orzo in a colander. For the best flavor and texture, serve the orzo immediately after cooking. It's classified among pasta as "pastina" — a category of tiny shapes commonly used for soups. There's also a beverage orzo, popular in Italy. Short for caffe d'orzo , it's a caffeine-free coffee substitute, made of toasted barley. In traditional Italian cooking, orzo is used in soups and broths, but it's also great as a side dish and in pasta salads.
It's popular across Europe, particularly in Greece, where it's known as krithiraki. Orzo pasta is made with semolina flour, which in turn is made of durum wheat. What can be confusing is that it's categorized in the grain food group, and can be made with whole-wheat flour, but it's not a whole-grain. And despite its similarities to rice, it is definitively not gluten-free. But you can still enjoy it if you're counting carbs: Good Housekeeping Nutrition Director Jaclyn London gives you the lowdown on how to have your pasta without overdoing it.
As with most pastas, it's worth spending a little more for a quality brand that uses semolina with a higher protein content.
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