Orzo

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Orzo (from Italian for "barley", also known as risoni) is a form of short-cut pasta shaped like a large grain of rice. Orzo is traditionally made from durum wheat semolina, but it can also be made from whole grain or other types of flour.

Culinary Uses

Orzo is a versatile ingredient used in various cuisines. It can be served as a pasta dish, in soups, or as a component of salads. In Italian cuisine, orzo is often used in soups like minestrone. In Greek cuisine, it is known as kritharaki and is commonly used in giouvetsi, a baked dish with meat and tomato sauce.

Cooking Methods

Orzo can be prepared in several ways:

• **Boiling**: Similar to other types of pasta, orzo can be boiled in salted water until al dente.
• **Baking**: Orzo can be baked in casseroles or other baked dishes.
• **Sautéing**: It can be sautéed with vegetables and broth for a pilaf-like dish.

Nutritional Information

Orzo made from durum wheat is a good source of carbohydrates and provides some protein. Whole grain orzo offers additional fiber and nutrients compared to its refined counterpart.

Variations

Orzo can be found in different colors and flavors, often achieved by adding vegetable purees or spices to the dough. Common variations include:

• **Spinach Orzo**: Green in color, made with spinach puree.
• **Tomato Orzo**: Red in color, made with tomato puree.
• **Whole Wheat Orzo**: Made from whole grain flour, offering a nuttier flavor and more fiber.

Similar Pasta Types

Orzo is similar to other small pasta shapes such as acini di pepe, stelline, and pastina. These small pasta types are often used interchangeably in recipes.

See Also

• Pasta
• Italian cuisine
• Greek cuisine
• Durum wheat
• Rice