What Is Orzo—and How Do You Cook It?

Generally made from durum wheat semolina, orzo is a short cut pasta that belongs in so numerous dishes and foods. Depending on the maker, orzo can be flatter, thinner, longer, or more rotund, each performance using its own texture and taste to the orzo cannon.

Orzo is no complete stranger to social media, and with the increase of orzo’s appeal, many specialty types of orzo have also emerged. Zelli Pasta makes bronze extruded orzo from Arkansas-grown grains, designed to actually clutch onto the pasta sauce. Loi Pasta’s Kritharaki Orzo is made to couple with Greek dishes, such as in soups or with braised meats and veggies. And RiceSelect offers a tub of photogenic tricolor orzo. The list goes on and on. And when you begin preparing with orzo, well, it can become an obsession.
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Here’s whatever you need to understand about orzo.
What Is Orzo?
Orzo is rice-shaped pasta stemming from Italy. It’s considered “pastina” or small pasta, by Italians. Orzo is usually offered dry, in a box, and discovered in the pasta aisle of the majority of supermarkets. In Italy, orzo is also called risoni, as “orzo” actually translates to barley. Orzotto is an Italian risotto-like dish, usually made with pearled barley, not orzo pasta. In America, orzotto may also refer to an orzo dish.
Nutritional Benefits of Orzo
Orzo has the same nutritional content as pasta, as it’s made from the very same active ingredient, semolina wheat, which has a percentage of fiber and protein, and some carbs.

Orzo likewise comes in several greater protein and greater fiber ranges, such as whole wheat orzo and specialized gluten-free variations like Barilla’s chickpea orzo or Jovial’s grain-free cassava orzo.

Orzo might be a nice entrance into tasting whole wheat and alternative pasta, and any type of orzo can likewise be a nice base for a veggie-filled pasta salad. Orzo cooked in bone broth can likewise offer extra nutrients, like protein and collagen.

How to Cook Orzo
Orzo can be prepared in a variety of methods. The easiest technique is to prepare orzo like any other pasta. Bring a pot of salted water to a boil and then stir in orzo. Cook according to package instructions, stirring sometimes to keep orzo from clumping. Depending upon thickness, orzo generally cooks in about 8-10 minutes. Drain, but do not rinse the orzo. Return to the pot and season according to your dish. If you’re not planning on utilizing the orzo instantly (perhaps adding it to a salad or soup in the future), return the orzo to the pot and drizzle a bit of olive oil on it, stirring it in to prevent the orzo from sticking. Refrigerate in a covered container till all set to enjoy.

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