All About Orzo—the Rice-Like Pasta That Has So Many Uses

We love it in soups, salads—and risotto!

Maybe you've heard of orzo or seen it on a restaurant menu. Perhaps you noticed it in the grocery store but weren't sure how to use it, so you didn't buy it. Orzo is not as well known as some of its pasta relatives, like penne and spaghetti, but it does deserve a place in your kitchen. Once you know about the possibilities of orzo, you'll want to cook it all the time. Ahead, a pasta expert shares what you need to know to become an orzo aficionado.

Meet Our Expert

Antonio Rummo, president of the American division of Rummo. a venerable family-owned Italian pasta maker

Related: An Illustrated Guide to 14 Popular Pasta Shapes—and the Best Sauces to Pair Them With

What Is Orzo?

Orzo is the small, oval-shaped pasta that you see in everything from soups and pasta salads to one-pot chicken bakes. Traditionally classified in Italy as pastina, or little pasta, this versatile noodle shape is a fantastic ingredient to keep in your pantry; it cooks quickly and can be used in many different dishes.

"Orzo, or as we call it, semi di orzo, is a type of pasta made with semolina flour extracted from the grain of durum wheat," says Antonio Rummo, president of Rummo, USA. In Italian, orzo means barley seed, which is a nod to the pasta shape, he explains, noting that while this shape looks like a barley seed, there is no barley in orzo.

How Orzo Is Different From Rice

While orzo is shaped like grains of rice and sometimes confused with rice, it is completely different. Rice is a grain, orzo is a pasta. "[Orzo] has a higher protein content, a greater consistency, and the flavor of durum wheat semolina,” says Rummo.

Why Orzo Is So Useful

Orzo is fantastically versatile and can be enjoyed warm or cold. Thanks to the small, thin shape, orzo cooks quickly, generally in 8-10 minutes, whether you prepare it like pasta or rice. It's an easy pasta that's great to use as a base for pasta salad or an addition to chicken noodle soup. It's also a great option for feeding picky toddlers—orzo is easy to chew and can be scooped up with a spoon.

How to Cook Orzo

There are different ways to cook orzo:

Like a pasta: Traditionally, orzo is cooked just like regular pasta: adding it to a pot of salted, boiling water. Rummo suggests cooking it for the amount of time suggested on the package, then straining and adding it to your favorite soup or salad.

Cook it directly In the soup: Simply add it straight to the pot of soup you’re cooking says Rummo. To do this, you must taste the pasta at the indicated amount of time on the package: If the orzo is still too al dente, leave it in the pot with the lid on and the heat off to allow it to absorb more liquid says Rummo. 

Traditional Uses for Orzo

In Italy, orzo is traditionally used in soups or broths. Rummo suggests adding it to a bowl of minestrone, but it can also be used in chicken noodle soup or creamy white bean soup. “Orzo is usually one of the favorite formats for small children due to its cooking speed and ease of chewing,” says Rummo.

Other Ways to Use Orzo

Risottotura: One of the more contemporary uses for orzo is known as risottotura, says Rummo. It's a fun preparation where orzo is cooked just like arborio rice and made into an orzo risotto. Rummo suggests sweating celery, onion, and carrot in a pan with a little salt and olive oil, then deglazing the pan with some white wine until the alcohol has cooked out. Next, add tomato puree and basil to the pan and let the sauce simmer for about 20 minutes. Pour the orzo directly into the sauce, then add salted boiling water to the pan little by little, stirring just like you would with a traditional risotto until the orzo is perfectly cooked through. Finish the dish with grated Parmesan, basil oil, and some tufts of ricotta or burrata.

Salads: Orzo also makes an easy addition to salads because it can be enjoyed warm, room temperature, or cold. If you’re looking for a light and bright lunch that can be ready in less than an hour, try this Lemony Orzo with Tuna or our Corn and Zucchini Orzo Salad.

Read the original article on Martha Stewart.