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Orzo

Uncooked orzo
Alternative names	Risoni
Type	Pasta
Place of origin	Italy
Cookbook: Orzo   Media: Orzo

Orzo (Italian pronunciation: [ˈɔrdzo], Italian for 'barley', from Latin hordeum^[1]), also risoni ([riˈzoːni], 'big rice'), is a form of short-cut pasta, shaped like a large grain of rice.

Uses

Orzo can be served alone; as a soup accompaniment; as part of a salad, a pilaf, or giouvetsi; or baked in a casserole. Orzo can be colored by saffron, chilies, and black beans to yield yellow, orange, or black pasta respectively. The color of the orzo stands out if it is mixed with other orzo colors or white rice, as in, for example, a white rice pilaf with orange orzo.

Similar products

Orzo is essentially identical to κριθαράκι (kritharáki, "little barley") in Greek cuisine, arpa şehriye ("barley noodle") in Turkish cooking, and لسان العصفور (lisān al-`uṣfūr, "songbird tongue') in Arabic cooking. In Spain, the equivalent pasta is called piñones. Confusion may arise from the fact that piñones is also the Spanish word for pine nuts. Ptitim (Hebrew: פתיתים‎, literally "flakes") in Israeli cuisine are similar, but are typically spherical or spheroid rather than grain-shaped.

Preparation

Orzo is often boiled in Italian soups, like minestrone. It also is boiled and lightly fried, to resemble risotto.

See also

• List of pasta

References

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