Orzo is a type of pasta that is shaped like large grains of rice. Its name means “barley” in Italian, referring to its resemblance to barley grains. Orzo is versatile and commonly used in Mediterranean, Middle Eastern, and Italian cuisines. It can be served in soups, salads, as a side dish, or even as a base for risotto-like dishes. Here we have a couple of recipe you might want to try.
Key Characteristics of Orzo
- Appearance: Small, oval, and rice-like.
- Ingredients: Typically made from durum wheat semolina, which gives it a firm texture.
- Cooking Time: Orzo cooks quickly, usually in 8-10 minutes when boiled.
Common Uses for Orzo
- Soups: Orzo is often added to broths, such as chicken soup, to make it heartier.
- Salads: Cold orzo salads are popular, often mixed with vegetables, herbs, olive oil, and cheese.
- Pilafs: It can be sautéed with onions, garlic, and broth for a pilaf-like dish.
- Risotto: Sometimes used as a substitute for rice in risotto recipes for a quicker preparation.
- Bakes: Combined with meats, vegetables, and cheese in casseroles.
Preparation Tips
- Toasting: Toast orzo in a little oil or butter before cooking to give it a nutty flavour.
- Cooking Liquid: Cook orzo in stock (vegetable, chicken, or beef) instead of plain water for extra flavour.
- Drain or Absorb: It can be boiled and drained like pasta or simmered until the liquid is absorbed.
Nutritional Information (per 100g cooked):
- Calories: ~130 kcal
- Carbohydrates: ~26g
- Protein: ~4g
- Fat: ~0.5g
- Fibre: ~1g
Orzo is low in fat and a good source of carbohydrates, making it a versatile ingredient for energy-rich meals.
Here’s a delicious recipe for Lemon Herb Orzo with Vegetables—a light dish that works well as a side or main meal.
Cultural and Regional Variations:
- Greek Cuisine: Known as kritharaki or manestra, it’s often used in youvetsi (a baked dish with lamb or beef in tomato sauce).
- Turkish Cuisine: Called arpa şehriye, it’s used in soups or pilafs.
- Italian Cuisine: Often used in soups like minestrone or in light pasta dishes with olive oil and herbs.
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Lemon Herb Orzo with Vegetables
Serves 2
Ingredients:
- 100g (½ cup) orzo pasta
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 small zucchini, diced
- 1 medium carrot, diced
- 50g (½ cup) cherry tomatoes, halved
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tbsp fresh basil, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt and pepper to taste
- Optional: 2 tbsp grated Parmesan (for garnish)
Equipment Needed:
- Medium saucepan
- Large skillet or frying pan
- Colander
- Microplane or zester
- Chopping board and knife
- Wooden spoon
- Measuring spoons and cups
Preparation and Cooking Times:
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Preparation
- Cook the Orzo:
- Bring a medium saucepan of salted water to a boil.
- Add the orzo and cook for 8–10 minutes until al dente. Stir occasionally to prevent sticking.
- Drain and set aside.
- Sauté the Vegetables:
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and sauté for 1 minute until fragrant.
- Add the diced zucchini and carrot. Cook for 5–7 minutes until tender, stirring occasionally.
- Add the cherry tomatoes and cook for another 2–3 minutes until softened.
- Combine Ingredients:
- Add the cooked orzo to the skillet with the vegetables. Stir to combine.
- Mix in the parsley, basil, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Optional: Sprinkle with grated Parmesan for extra richness.
- Serve:
- Transfer to plates or bowls.
- Garnish with additional parsley and serve warm.
Nutritional Information (Per Serving):
- Calories: ~300 kcal
- Carbohydrates: ~45g
- Protein: ~7g
- Fat: ~10g
- Fiber: ~3g
- Sodium: ~150mg
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