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. 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
This article is issued from
Wikipedia.
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