Lemon Orzo Recipe - Cooking Classy (2024)

FAQs

How do Italians eat orzo? ›

Orzo can be an ingredient in soup, including avgolemono, a Greek soup, and in Italian soups like minestrone. It can also be part of a salad, a pilaf, or giouvetsi, or baked in a casserole. It can also be boiled and lightly fried, to create a dish similar to risotto.

Test Kitchen Tip

Rinse the orzo only if it will be baked or served cool in a salad. Otherwise, do not rinse; rinsing removes a light coating of starch that helps sauces and seasonings cling to the pasta.

In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.

Though orzo is shaped like rice, it is actually a pasta. Further confusing the two, sometimes orzo makes its way into rice-centric dishes such as rice pilaf and casseroles. But, even when it is gluten-free, orzo remains part of the pasta family.

Orzo is a type of pasta that's similar to rice in shape, size, and texture. Whole-wheat orzo packs more fiber and protein than regular orzo, which makes it the healthier choice. Still, it's fairly high in calories, providing about 50% more calories than an equal serving of white rice.

As a part of balanced meals, orzo can be healthy. It supplies carbs and protein as energy sources. Whole-grain orzo is said to have more nutrients and fiber. Gluten-free versions are also there for those with gluten issues.

Boil the orzo about 10 minutes or until it has a firm, chewy texture, stirring occasionally to prevent it from sticking together. Drain orzo in a colander. For the best flavor and texture, serve the orzo immediately after cooking.

Boil 1/2 cups water for each cup orzo. Add 1/4 tsp salt, then the orzo and simmer, stirring occasionally, until the pasta is al dente and most of the water is absorbed, about 8 to 10 minutes.

No, in almost every case, you should not rinse pasta after it's cooked. It's true that rinsing noodles or pasta after cooking halts the cooking process. “This is also known as shocking,” Tiess says. But rinsing also removes the starch water after the noodles are strained, which is what helps adhere sauce to noodles.

In more good news, there are whole-grain versions of orzo available. They can be somewhat harder to find, so an online grocer or retailer is a good option. Whole grains are rich in vitamins, minerals and fiber that help reduce your risk of developing certain diseases such as diabetes and heart disease.

What is orzo called in Italy? ›

Orzo is a familiar shape that goes by many names – risoni (or “big rice” in Italian) and puntalette (“tiny tips”) are just two of its other aliases.

Orzo is often used in Mediterranean dishes such as pastas and pasta salads. Although orzo is a pasta, it can also be used to good effect in dishes in which you might initially consider using rice. For instance, orzo can be used to add texture to any soup or as a base for sauteed shrimp.

Raw orzo does not contain a lot of calories. The general calorie count of orzo depends on the brand and ingredients used to make it. The whole grains version of orzo is a healthy option with fewer calories ranging from 300-375 kcal per 100g. However, refined flour orzo can have a higher calorie count than whole grain.

Orzo and asparagus are low-glycemic foods, making this recipe great for those who need to control their blood sugar.

“Orzo” is actually Italian for “barley,” and orzo bears a similarity to barley in its unprocessed form. There are several different types of orzo pasta and the nutrition facts vary based on the size, whether it's made from whole or refined flour, and other factors such as additives.

Orzo is commonly made from white flour, but it can be made from whole-grain flour as well, making it a healthier pasta option. A two oz. serving of orzo is 200 calories. This small pasta is a good source of carbohydrates; one serving of orzo contains 42 grams of carbohydrates and two grams of fiber.

Eat pasta first, then the salad

You don't eat pasta and salad together. You eat pasta and then you eat the salad. It's a primo piatto, meaning it's a first course, which you can't translate as an appetizer. Pasta is not an appetizer, it's often the main part of the meal, but it is served as a separate course.

In Italy, orzo is also often added to minestra (a thin, broth-like soup) – simply add the uncooked orzo to your pan of boiling broth 10 minutes before you're ready to serve.