How To Cook With Orzo

All you need to know about: How To Cook With Orzo.

What is Orzo?

Orzo is a type of pasta that is shaped like a large grain of rice. It is usually made from semolina flour and is commonly used in Italian and Greek cooking. It can be used as a substitute for rice or other grains in risottos, soups, and salads.

Preparing Orzo

To prepare orzo, rinse it under cold running water and then cook it in boiling salted water for 8-10 minutes. Be sure to stir occasionally while cooking. Once it is cooked, drain the orzo in a colander and rinse it with cold water to stop the cooking process.

Cooking with Orzo

Orzo is a great addition to a variety of dishes. It can be used in a variety of risottos, soups, salads, and pasta dishes.

Orzo Risotto

To make a delicious orzo risotto, start by sautéing 1 diced onion in a pot over medium heat with 1 tablespoon of olive oil. Once the onion is translucent, add 1/2 cup of orzo and 1/4 teaspoon of salt. Stir for 1 minute, then add 2 cups of vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the orzo is cooked through. Lastly, stir in 1/4 cup of grated Parmesan cheese and serve.

Orzo Soup

To make a hearty orzo soup, start by sautéing 1 diced onion, 2 diced celery stalks, and 2 cloves of minced garlic in a pot over medium heat with 1 tablespoon of olive oil. Once the vegetables are softened, add 1 cup of orzo and 1/4 teaspoon of salt. Stir for 1 minute, then add 4 cups of vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the orzo is cooked through. Lastly, season the soup with salt and pepper to taste before serving.

Orzo Salad

To make a delicious orzo salad, start by cooking 1 cup of orzo in boiling salted water for 8-10 minutes. Once cooked, drain the orzo in a colander and rinse it with cold water to stop the cooking process. Place the orzo in a large bowl and add in 1/2 cup of diced tomatoes, 1/4 cup of diced cucumber, 1/4 cup of diced red onion, 1/4 cup of crumbled feta cheese, and 1/4 cup of pitted and chopped olives. Toss to combine.

For the dressing, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of freshly squeezed lemon juice, and 1/4 teaspoon of dried oregano. Pour the dressing over the orzo salad and toss to combine. Serve chilled.