Orzo (pasta)
| Orzo | |
|---|---|
|
Uncooked orzo grains | |
| Alternative names | Risoni |
| Type | Pasta |
| Place of origin | Italy |
 Cookbook:Orzo  Orzo | |
Orzo (Italian pronunciation: [ˈɔrdzo], Italian for "barley", from Latin hordeum[1]), also risoni ([riˈsoːni], "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 or pilaf or giouvetsi or baked in a casserole.
Similar products
Orzo is similar to Ptitim or "Ben Gurion Rice" in Israeli cuisine, κριθαράκι (kritharáki) ("little barley") in Greek cuisine, arpa şehriye in Turkish cooking, and lisān al-`uṣfūr ("songbird tongue") in Arabic cooking.
Preparation
Orzo is often boiled in Italian soups, like minestrone. It also is boiled and lightly fried, to resemble risotto.
References
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