Orzo
Quick-cooking pasta that absorbs flavors beautifully in soups and grain bowls, your go-to weeknight shortcut.
What it is
Orzo is a small pasta shaped like large grains of rice, made from durum wheat semolina. Despite its rice-like appearance, it's actually pasta and comes from Italian cuisine, where 'orzo' means 'barley' in reference to its grain-like shape.
How to cook
Boil in salted water for 8-10 minutes until tender. Use about 4 cups of water per cup of orzo. Drain well and rinse with cold water if using in salads to stop the cooking process.
Flavor and texture
Orzo has a mild, wheaty flavor with a tender yet slightly firm texture when properly cooked. It's more delicate than larger pasta shapes but heartier than rice.
Best uses
Perfect for Greek-style salads, adding to soups and stews, making pasta salads, creating pilaf-style dishes, or as a side dish tossed with olive oil and herbs.
Storage & freshness
Store in an airtight container in a cool, dry pantry.
| As purchased | 6-12 months |
| Sealed (pantry) | 1-2 yearsif kept airtight |
| Frozen | 2-3 yearsif kept airtight |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Cooking tip
Toast orzo in a dry pan for 2-3 minutes before boiling to add a subtle nutty flavor and help it hold its shape better in dishes.
Interesting note
Orzo is often mistaken for rice, and in Greece it's commonly used in dishes traditionally made with rice, creating a heartier texture and richer flavor.
Cooking at Baker City elevation
At Baker City elevation (~3,400 ft), orzo needs 10–11 minutes instead of 9. Stir within the first minute to keep the pieces from clumping, and start tasting at 9 minutes — orzo overcooks fast.