Orzo

Orzo (Italian for 'barley', from Latin hordeum), also known as risoni (big rice), is a form of short-cut pasta, shaped like a large grain of rice. Orzo can be served alone; as a soup accompaniment; as part of a salad, pilaf, or giouvetsi; or baked in a casserole.

History

Orzo is a type of pasta that is shaped like a grain of rice. It is believed to have originated in Italy, although it is now used in cuisines all over the world. The name "orzo" is derived from the Italian word for barley, as the pasta's shape is similar to that of a barley grain.

Culinary uses

Orzo can be used in a variety of dishes. It can be served alone, with sauce or butter, or used as an ingredient in soups and salads. It can also be used in pilafs or baked in a casserole. In Greece, it is often used in a dish called giouvetsi, which is a type of baked meat dish.

Preparation

Orzo can be boiled in water or broth until it is al dente, or firm to the bite. It can also be toasted in a pan before boiling to give it a nuttier flavor.

Nutritional value

Orzo is a good source of carbohydrates, as it is made from semolina or wheat flour. It also contains some protein and a small amount of fiber.

See also

• Pasta
• Italian cuisine
• Greek cuisine

Orzo Resources
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