Orzo























Orzo

Orzo.jpg
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.




Contents






  • 1 Uses


  • 2 Similar products


  • 3 Preparation


  • 4 See also


  • 5 References





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





  1. ^ Orzo | Definition of orzo by Merriam-Webster
















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