Orzo

 ( Types Of Pasta ) 

Orzo (, ; ; from Latin hordeum), also known in Italy as risoni (; 'large grains rice'), and popular in Greek cuisine as kritharaki (κριθαράκι), is a form of short-cut pasta shaped like a large grain of rice. Orzo is traditionally made from flour, but it can also be made of whole grain. It is often made with semolina, a type of flour made from Durum.

The name orzo is common for this pasta shape in North America, but less so in Italy, where the word usually still means 'barley'.

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Preparation There are many different ways to serve orzo. It can be an ingredient in soup, including avgolemono, a Greece soup, and in Italian soups, such as 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.

When the pasta is made, orzo can be colored by saffron, chilies, and black beans to yield yellow, orange, or black pasta.

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Other names

Orzo is essentially identical to the κριθαράκι (, ), or μανέστρα ( when in soup) in Greek cuisine, arpa şehriye () in Turkish cuisine, and لسان العصفور (, ) in Egyptian cuisine. In Spain, the equivalent pasta is called piñones (also the Spanish language word for '', which orzo resembles) or gurullos. Israeli couscous is a rice-grain-shaped pasta developed in the 1950s in Israel as a substitute for rice.

It is also part of the traditional cuisine of eastern France, from Lorraine to Provence, where orzo is called pépinettes or riewele depending on the region. In Alsace, orzo is typically served in a chicken broth.

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See also

• List of pasta

Categories: Types Of Pasta, Italian Cuisine, Greek Cuisine, Middle Eastern Cuisine

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