How To Make Orzo Pasta

How To Cook Orzo

It is a flexible rice-shaped pasta that is simple to create and is a wonderful complement to any meal! I’m going to share a simple recipe for How to Cook Orzo, as well as some suggestions for how to serve this great side dish with you. Let us chat about orzo. Is it a grain of sand? Is that some sort of pasta? I’m not sure what it is precisely. Orzo is a type of pasta that is fashioned like rice! This tasty and simple-to-prepare pasta is excellent in a wide variety of dishes. In fact, orzo is something I prefer to keep on hand at all times in my pantry.

And my children adore it as well, as shown by the fact that it is always gone by dinnertime.

You may cook it in the same way you would conventional pasta and then drain the water, but I like to make it in a pan instead.

This pasta is made even more delicious by using orzo that has been gently toasted, as you can see in the photo below.

When I make orzo, I like to use vegetable stock since it gives the dish a richer flavor and makes it more filling.

It is a terrific complement to any dinner.

  • Preparation time: 5 minutes
  • Cooking time: 20 minutes
  • Total time: 25 minutes
  • Yield: 4 servings1 x
  1. Melt the butter in a pan over low-medium heat
  2. Set aside. Then add the uncooked Orzo and toss well to coat the pasta in the butter. Remove from heat and set aside. Continue to stir continually until the pasta is softly golden brown, approximately 4 minutes. Bring the water or broth to a gentle boil while whisking constantly
  3. Then decrease the heat to low, cover, and allow it simmer for about 15 minutes, or until all of the liquid has been absorbed.

Delicious Ways to Serve Orzo Pasta:

You may use orzo in any recipe that calls for pasta, including side dishes, soups, pasta salads, and other foods. I’m going to share some thoughts with you below:

  • Orzo may be substituted for practically any type of pasta in almost any meal. It’s very good in pasta salads. Serve it simply as a side dish for a basic meal. Served with a little butter and parmesan Parmesan, it’s a family favorite. Prepare as a side dish by mixing it with parmesan cheese and minced fresh basil. Toss it into soups and stews.

Wishing you a lovely day!

AboutJo-Anna Rooney

Welcome to A Pretty Life! My name is Jo-Anna Rooney, and I’m the creator, director, baker, crafter, and home designer behind this site. Sharing simply home suggestions, home design, and fresh and easy recipes to help you live a more simple life at home.

Orzo Pasta with Tomatoes, Basil and Parmesan

This quick and easy orzo pasta dish comes together in just 20 minutes, thanks to the use of orzo and a few fresh ingredients. Tomatoes, basil, parmesan, and a lot of garlic are used in this dish. To get started, go straight to the Orzo Pasta Recipe, or continue reading for our advice on how to make it.

How to Make our Quick and Easy Orzo Pasta

“What exactly is orzo pasta?” you may be thinking. Let’s get that out of the way first. Orzo is a little flat oval-shaped pasta that cooks in a remarkably short amount of time. We absolutely adore it and have previously shared ourLemon Orzo Pasta Salad recipe with you. This time, we’re going to show you a quick and simple method for getting a wonderful supper on the table. Given that orzo is a pasta, it does contain gluten; however, if you are gluten-free, you may substitute your favorite gluten-free pasta, rice, or zucchini noodles in its place.

  1. Orzo is a simple dish to prepare.
  2. Bring a large pot of salted water to a boil, add the orzo, and simmer until the orzo is tender, 8 to 10 minutes, depending on the package directions.
  3. Once the pasta is finished cooking, you may begin preparing the remainder of the ingredients.
  4. The ingredients are straightforward, but the combination of tomatoes, basil, parmesan, and garlic is wonderful.
  5. Fresh, ripe tomatoes should be used if you have access to them.
  6. The tomatoes, on the other hand, are the main attraction.
  7. It is this that serves as the foundation of our sauce.
  8. The starchy pasta boiling water is used to thicken the sauce and help it adhere to the pasta, which adds a wonderful flavor to the dish.
  9. The advice is useful for other recipes as well, so keep it in mind.
  10. As an addition to the pasta water, we pour in a generous amount of parmesan cheese.
  11. Even while I’m content to eat a large bowl of this on its own, it’s also a fantastic basis for adding protein or roasted veggies.

These roasted chicken breasts with tomatoes, basil, and garlic would be delicious either on the side or above a bed of spaghetti noodles. A few lightly roasted prawns are also a fantastic option.

Orzo Pasta with Tomatoes, Basil and Parmesan

This simple orzo pasta dish has us completely smitten. Aside from the quick-cooking orzo, there’s also tomato sauce, basil, parmesan, and plenty of garlic. Prepare this supper in less than 20 minutes and serve it to your guests! This recipe yields 4 servings.

You Will Need

8 ounces dried orzo pasta (may be substituted with any other type of pasta). 3 tablespoons extra-virgin olive oil 1 tablespoon minced garlic, if desired (3 to 4 cloves) Depending on how hot you want your pasta, 1/4 to 1/2 teaspoon crushed red pepper flakes can be used. 12 ounces of tomatoes, finely diced (2 medium or 12 to 15 cherry tomatoes) half a cup of grated parmesan cheese, with a little extra for serving basil leaves (about 1 cup, torn into bits) To taste, season with salt and freshly ground black pepper.

Directions

  • Bring a large saucepan of salted water to a boil, add the orzo, and simmer for 8 to 10 minutes, or until the orzo is tender and the water is absorbed. As soon as the orzo is through cooking, drain it, reserving 1/3 cup of the cooking water (which will be used to prepare the sauce). In a large, deep pan, heat the olive oil, garlic, and red pepper flakes over medium heat until the garlic is fragrant. Turn the heat down to medium. When the oil begins to bubble around the garlic, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese. Toss well to combine all of the ingredients. For one minute, add two tablespoons of the conserved pasta water and toss constantly until the pasta is tender. Over the course of a minute, the sauce should begin to cover the pasta
  • If it appears to be too dry, add a splash more of the conserved pasta water and boil for a few more seconds until the pasta is thoroughly coated. If necessary, season with a little of salt to taste and adjust seasoning. Extra basil, parmesan, and freshly ground black pepper should be sprinkled on top before serving.

Adam and Joanne’s Tips

  • If you don’t have fresh tomatoes on hand, canned tomatoes are a good substitute for fresh tomatoes in this recipe. The best canned tomatoes are diced canned tomatoes or whole canned tomatoes that have been cut or split into smaller pieces. Alternatives to gluten-free foods include: If you are gluten-free, you may use your favorite gluten-free pasta, rice, or zucchini noodles in place of the regular spaghetti. Take a look at ourGuilt-Free Zucchini Pasta for more information on how to prepare zucchini noodles. Nutritional information: The nutritional information presented here is a best-guess approximation. To determine estimated values, we used the USDA database as a source of information. The amount of sodium in a food might vary depending on how much salt is used to season it.

Prepare sure to take a photo and tag it with the hashtag #itinspiredtaste if you make this recipe – we love to see your creations on Instagram and Facebook! Follow us on Twitter: @inspiredtaste Nutritional Information Per Serving: Size of a Serving A quarter of the recipe (about 1 1/2 cups) /Calories351/Protein 11.9 g/Carbohydrate and 46.5 g/Dietary Fiber per serving Sugars (4.2 g/Total Sugars) 13.3 grams per gram of total fat and 14.5 grams per gram of saturated fat Cholesterol (3.3 g/dL) Sodium465 mg/7 mg Sodium

Orzo with Parmesan and Basil

The combination of flavors in this meal is one of the most delicious I’ve ever created. I follow the recipe to the letter, with the exception of omitting the basil. The orzo is cooking in the chicken broth, and while it is cooking, I saute 8oz of sliced mushrooms in olive oil, set them aside in a bowl, and then saute an entire bag, maybe 10oz of baby spinach in olive oil for maybe 30 seconds, and then when the orzo is finished cooking, I combine everything and add the parmesan cheese. This recipe may be made with any type of meat and is always a hit.

Most helpful critical review

IMO I didn’t find this dish to be very noteworthy. In addition to using fresh basil from my own garden, I followed the recipe exactly as it was written. I’m not going to make it again. a total of 2165 ratings

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  • 1star values total 8.

The combination of flavors in this meal is one of the most delicious I’ve ever created. I follow the recipe to the letter, with the exception of omitting the basil. The orzo is cooking in the chicken broth, and while it is cooking, I saute 8oz of sliced mushrooms in olive oil, set them aside in a bowl, and then saute an entire bag, maybe 10oz of baby spinach in olive oil for maybe 30 seconds, and then when the orzo is finished cooking, I combine everything and add the parmesan cheese. This recipe may be made with any type of meat and is always a hit.

I did notice that I needed to add another 1/2 can of chicken broth to complete boiling the orzo, which I did.

“Too much cheese,” my husband complained, yet he still cleared his plate.

  1. Given that I only had enough ingredients to make two servings, I was disappointed that he didn’t leave any on his plate so that I might have eaten it as well.
  2. Continue readingAdvertisement This is a delicious dish!
  3. However, I had two reservations.
  4. It is important not to leave it unattended on the stove, since it may scorch.
  5. I used a small amount of olive oil and cooked on a low heat to help alleviate the problem.
  6. I’m going to make it again shortly.
  7. Read moreEasy, beautiful, and delectably wonderful!

After the broth had been absorbed, I also added a diced tomato and some pine nuts.

It’s a good idea to keep some extra broth on hand in case you don’t serve it straight away.)Read More This dish was very delicious!

I cooked the orzo in a mixture of butter and olive oil, and I added minced garlic to the pan while it was cooking.

Yummy!

Continue readingAdvertisement This dish is very delicious!

It’s a simple recipe to put together, and the end result is a feast of restaurant quality that your family and friends will enjoy and rave about.

This is a terrific taste combination!

I’m delighted to say that this was not the case!

What more could you possibly want?

I paired it with Easy Focaccia from this source and a salad, and it was a delicious and filling dinner.

The only items I added were roughly 1/2 cup sour cream and 1 cup shredded cheddar cheese, because we appreciate the tanginess of the sour cream and cheese.

It’s simple to make and has a pleasant flavor.

I used an entire box of orzo, which was around three times the amount called for in the recipe.

The flavor was pleasant, and it paired well with fish or poultry.

In addition to using fresh basil from my own garden, I followed the recipe exactly as it was written.

How to Cook Orzo

The combination of flavors in this meal is one of the most delicious I’ve ever created. With the exception of adding any basil, I follow the recipe exactly. The orzo is cooking in the chicken broth, and while it is cooking, I saute 8oz of sliced mushrooms in olive oil, set them aside in a bowl, and then saute an entire bag, perhaps 10oz of baby spinach in olive oil for maybe 30 seconds, and then when the orzo is finished cooking, I combine everything and add the parmesan cheese. Using any type of meat, this dish is always a hit with my family.

While boiling the orzo, I discovered that I required another 1/2 can of chicken stock to finish the dish.

“Too much cheese,” my husband complained, but he still finished his dish.

  1. I thought it was really delicious and wanted he would have left some on his plate so that I could have eaten it because I only cooked enough for two people.
  2. Advertisement Continue reading What a fantastic dish!
  3. My reservations were twofold.
  4. Leave it on the stove alone, or it may scorch and become a hazard.
  5. The addition of some olive oil and the reduction of the heat assisted in alleviating this issue to some degree.
  6. In the near future, I’ll prepare it again.
  7. Less is more with this simple, beautiful, and tasty recipe.

After the broth had been absorbed, I added a diced tomato and some pine nuts.

It’s a good idea to have some extra broth on hand in case you don’t serve it straight away)Read More.

My modifications are shown below, but I am confident that the recipe is great as it is.

In the meanwhile, I added crushed red pepper flakes, a touch of nutmeg, and a generous amount of parmesan cheese, skipping the basil altogether.

For a fairly quick, yet wonderful side dish, I would make the recipe exactly as given, but instead of fresh basil, I would use a couple tablespoons of pesto instead!

That I came found this one makes me very happy.

It was really delicious since I used freshly grated parmesan cheese and fresh basil.

Because it tasted so excellent, my husband assumed it was difficult and that I had spent a significant amount of time preparing it, which was incorrect.

Despite being straightforward, this dish is quite tasty!

Did I mention how much I adore this dish before you?

To make it even more tangy, I added around 1/2 cup sour cream and 1 cup shredded cheddar cheese, which we found to be a good combination.

A simple dish with a pleasant flavor.

  • This dish called for an entire box of orzo, which was about three times the amount called for in the recipe.
  • The cheese was also reduced in proportion.
  • I recommend it.
  • In addition to using fresh basil from my own garden, I followed the recipe exactly as it was instructed.

What is orzo?

Orzo is a little, flat, oval-shaped pasta that is similar in appearance to rice, but a little larger. It’s easy to find orzo in the pasta department of almost any supermarket store because it’s small and round. It is prepared in the same way as regular pasta – by boiling it in salted water and then draining it. Making orzo is really simple, and it’s simple to incorporate it into any pasta meal – you can use it just like rice, or in a number of salad and soup recipes – without sacrificing flavor.

See also:  How To Make Easy Pasta

How to cook orzo

It is a tiny, flat oval-shaped pasta that is similar in appearance to rice, but somewhat larger in size. It’s easy to find orzo in the pasta section of almost any grocery store because it’s small and round. As with most pasta, it is prepared by boiling in salted water and draining afterward. Making orzo is a snap, and it’s simple to incorporate into any pasta meal – you can use it just like rice, or in a number of salad and soup dishes – without sacrificing flavor. Make yourself a favor and give orzo a try if you haven’t already.

  1. Orzo is a tiny, flat, oval-shaped pasta that is similar in appearance to rice, but somewhat larger. Orzo is easily found in the pasta section of almost any supermarket store. As with most pasta, it is prepared by boiling in salted water and then draining. It’s simple to prepare and easy to include into any pasta meal — you can use orzo in place of rice in a range of salad and soup recipes, for example. You should give orzo a try if it is something you have never tried before.

FAQs

Orzo is a tiny, flat, oval-shaped pasta that is similar in size to rice, but a little larger. Orzo may be found in the pasta section of almost every grocery store. As with most pasta, it is cooked in salted water and then drained. It’s really simple to prepare and simple to include into any pasta meal — you can use orzo in place of rice in a range of salad and soup recipes, for example. If orzo is unfamiliar to you, do yourself a favor and give it a try!

Is orzo gluten free?

Unlike most spaghetti, this is not always the case! The majority of orzo pasta variations are not natively gluten-free, but I have seen several gluten-free kinds that may be found online or in health food stores that are worth looking for. Trader Joe’s sells a fantastic plant-based orzo pasta that is completely gluten free and vegan as well as being plant-based.

Orzo substitute?

If you need to replace orzo for another type of pasta in a recipe, you can use any type of pasta that you have on hand; however, keep in mind that cooking durations will differ. I recommend using a similar-sized pasta, such as ditalini, acini di pepe, orecchiette, to make this dish.

How many calories in orzo?

When cooked, a quarter cup (2 ounces) of dry orzo has around 200 calories as well as 7 g protein, 2 g fiber, and 41 gr carbohydrate per serving.

How to store leftover cooked orzo pasta

Prepare orzo ahead of time and refrigerate it within two hours of cooking it in an airtight container or a zip-top baggie to prevent it from going bad. Orzo will stay in the fridge for around 3 to 5 days if stored properly. You may also freeze orzo in a zip-top baggie if you want to save time. It will keep well for up to 3 months at room temperature. Don’t forget to include the date on the outside of the packaging. Reheat: Orzo is delicious served cold, but it may also be reheated in the microwave or on the stovetop.

You may also season with salt and pepper and a squeeze of lemon juice to give the dish a bit more flavor. As is customary, please let me know if you attempt to cook orzo and how it works out! You may either come back here and leave a comment or tag me on Instagram (@foodwithfeeling) if you want.

More simple side dish recipes you’ll enjoy:

  • The following ingredients are included: Sautéed Mushrooms and Onions
  • Instant Pot Chickpeas
  • Blistered Tomatoes
  • Air Fryer Onion Rings

Description

In this simple recipe, you’ll learn how to prepare orzo. ORZO PASTA (also known as rice pasta) is a tasty, tiny pasta that may be used in a variety of dishes. There are many different ways to season it, which makes it really adaptable. Serve it as a simple side dish, toss it into salads or soups, or bake it into casseroles to use as a basis for pasta!

  • 1 pound of dried orzo pasta
  • 3 12 cups of water
  • 2 teaspoons of sea salt
  1. Fill a big saucepan halfway with water and bring it to a boil. Once the water is boiling, add the salt and toss until the pasta is well coated. Continue to boil and cook for another 7-8 minutes, or until the vegetables are cooked to your liking. It should be al dente after around 7 minutes. Drain the water and use it as you see fit.

Notes

If you are storing orzo, make sure to put it in an airtight container or a zip-top baggie and put it in the refrigerator within two hours of cooking it. Orzo will stay in the fridge for around 3 to 5 days if stored properly. You may also freeze orzo in a zip-top baggie if you want to save time. It will keep well for up to 3 months at room temperature. Don’t forget to include the date on the outside of the packaging.

  • Preparation time: ten minutes
  • Cooking time: eight minutes Food group:side dish
  • Preparation method:stovetop
  • Cuisine:American

orzo, orzo preparation, orzo preparation instructions

How To Cook Orzo (3 Easy Methods!)

  • 15 minutes is the whole time allotted. Servings:2people
  • Have you ever wondered how to prepare orzo? Here are three simple techniques for cooking orzo, so that no matter what you’re preparing it for, you’ll receive perfectly cooked orzo every time. Have you ever tried to make orzo? It’s the perfect midway point between rice and pasta, and it’s a very nice change of pace if you’re looking for something a little different to eat. Orzo is not difficult to prepare, but if you’ve never done it before, you might be wondering how to cook orzo for the first time. Here are three simple methods for cooking orzo, each of which yields somewhat different results:

Different ways to cook orzo

There are three distinct ways to prepare orzo, which are detailed in this post:

  1. There are three distinct ways to cook orzo, which are described in this page.

Cooking orzo in any of the three techniques is really simple and quick (it will take just around ten minutes to cook the orzo), so whatever approach is best for you will depend on what you want to do with the orzo once it has been cooked. If you want to skip right to a certain cooking method, simply select it from the drop-down menu above. But first and foremost, we should address the obvious question.

What is orzo?

Orzo is a sort of pasta that is popular in Italy. Its small, oval-shaped bits give it the appearance of rice, especially before it has been cooked, and this is true. Because of this, orzo is sometimes referred to as ‘risoni’ in some circles. A variety of applications are possible with this tool. You may substitute orzo for any other type of pasta in any recipe that calls for pasta. It is, nevertheless, frequently used in soups and casseroles since it is smaller in size than most other shapes of pasta and provides a more full and fascinating texture than most other forms of pasta.

Here are three alternative methods of preparing orzo!

How to cook orzo

Orzo is prepared in the same manner as any other type of pasta, according to the first procedure.

  1. This first approach entails cooking the orzo in the same manner as you would any other type of pasta:

This method of cooking orzo yields orzo that is similar in texture and flavor to any other form of cooked pasta. Because it doesn’t have a lot of flavor on its own, it makes an excellent basis for your favorite pesto or tomato sauce. You may add some roasted vegetables, grated cheese, or whatever else you like to make it more interesting.

Method 2: How to cook orzo like risotto

The second method of preparing orzo is to treat it more like rice and turn it into an orzo risotto! The procedure is nearly identical to that of making a risotto– except that it is far faster than using rice!

  1. Cook the orzo in a frying pan with a little oil and melted butter until it is tender. Cook it over a medium fire for a few minutes, stirring often, until it’s just beginning to become golden brown
  2. Cook the orzo in a pot with vegetable stock that is approximately twice the volume of the orzo. In all, I used around 3/4 cup of orzo and approximately 1 1/2 cups of stock (approximately 150 grams of orzo and 400 milliliters of stock)
  3. Bring the pot to a medium simmer and cook for around 8-10 minutes, or until the orzo has absorbed all of the liquid. In order to avoid the orzo from sticking to the pan, you’ll need to stir it frequently, especially near the finish.

This way of cooking orzo results in a dish that is rich and creamy, with a lot of flavor from the vegetable stock and butter used in the preparation.

You don’t have to add any additional sauce if you don’t want to, but it’s delicious with a few other ingredients tossed in for flavor and variety. I’d want to add the following:

  • This way of cooking orzo results in a dish that is rich and creamy, with a lot of flavor from the vegetable stock and butter used in its preparation. You are not have to add any additional sauce if you do not choose to, but it is delicious with a few extras tossed in for flavor and intrigue. Additionally, I’d like to mention that

It’s easy to make and excellent.

Method 3: How to cook orzo in soup

For those who don’t want to cook their orzo on its own, they may be thrown into any kind of brothy soup or casserole. The orzo will cook directly in the soup, absorbing the flavors of the broth and also contributing to the thickening of the soup.

  1. Cook your soup according to package directions. If the soup is too thick and creamy, orzo will not cook properly
  2. Add a handful of orzo during the last 10 minutes of cooking time to prevent the orzo from sticking to the bottom of the pot. The actual amount of orzo you’ll need may vary depending on what else you’ve included in the soup as well as how orzo-heavy you want the soup to be. A reasonable starting point for soup is around 50g (about 1/4 cup) of orzo per person. Simmer until the orzo is cooked to your taste in the broth
  3. Remove from the heat and set aside.

Orzo is a fantastic addition to soup since it bulks it out while also making it really satisfying and soothing to eat. It also adds a nice texture to the soup, which is a bonus. As opposed to thick and creamy soups (like this mushroom stroganoff soup), it works best in brothy, vegetable-based soups (like this one). In the last 10 minutes of cooking time, add a handful of orzo to your vegetable soup to brighten it up and thicken it. That’s all there is to it! There are three various techniques for cooking orzo, so no matter what you want to do with it, you’ll be able to find a method that works for you here.

Orzo FAQs

No, orzo is not gluten-free in the traditional sense. Typically, durum wheat is used to make it, just as it is for regular pasta. However, gluten-free orzo products are available; for example, here’s one available on Amazon US *.

How long to cook orzo

Cooking time for orzo varies between 7 and 12 minutes, depending on the method used and how soft you like your orzo. If you want your pasta al dente, cook the orzo for a shorter amount of time. If you want it softer, cook it for a few minutes longer.

How much orzo per person?

It is recommended to start with around 75g (about 1/3 cup) of dry orzo per person as a starting point. As it cooks, it swells significantly in size. If you have a very large appetite, you can increase the amount of food you prepare. Alternatively, if you’re serving your orzo in soup or as a side dish to a heavy dinner, you may cook it for a little less time. So, what are your thoughts? Have I piqued your interest enough to convince you to try orzo?

How to cook orzo

75g (about a third cup) of dry orzo per person is an excellent place to start. As it cooks, it expands considerably. For those with extremely large appetites, you might increase the amount of food you prepare. You may also cook your orzo for less time if you’re using it in soup, or serving it as a side dish to a heavy entrée. So, what are your thoughts on the subject matter? Hopefully, I’ve piqued your interest and you’ll try orzo soon.

If using Method 2:

  • 1 tablespoon of flour
  • 1 tablespoon of butter
  • 400 mL (1 1/2 cups) vegetable stock

If using Method 3:

  • Put the orzo in a large saucepan with lots of water and bring to a boil (enough to generously cover the orzo). Bring to a mild boil, then reduce heat to low and simmer for 8-10 minutes, stirring periodically, until the vegetables are cooked to your preference. After draining away the excess water, add your favorite sauce and serve immediately.

Method 2: Cooking orzo like risotto

  • In a large pot, combine the orzo and lots of water. Bring to a boil (enough to generously cover the orzo). Stirring occasionally, bring to a slow boil and simmer for around 8-10 minutes, or until the vegetables are cooked to your satisfaction
  • Excess liquid should be drained away before serving with your favorite sauce

Method 3: Cooking orzo in soup

  • Cook a brothy soup according to package directions. When you get to the last 8-10 minutes of cooking time, toss in a handful of orzo and stir often while it cooks.

Nutritional Values How to prepare orzo Amount Per Serving (in grams) (1 portion) Calories278 13 percent of Daily Value*Fat1.4g2 percent of Daily Value*Calories from Fat Saturated fat 0g0 percent Cholesterol0mg0 percent Sodium0mg0 percent Saturated fat 0g0 percent Saturated fat 0g0 percent Potassium0mg0 percent potassium0mg0 percent Carbohydrates55.6g19 percent of total calories 10 percent fiber, 2.6 grams of sugar, and 4 grams of fat 9.2 g (18 percent) protein Calcium0mg0 percent Iron2mg11 percent Calcium0mg0 percent * A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

Note: Nutritional information is provided as a guideline only and will vary depending on the particular method used to prepare your orzo. The nutritional information provided above is for 75g dry orzo alone.

You might also be interested to read abouthow to cook couscous(in 5 minutes!):

Always have orzo pasta on hand for when you need to throw together a quick dinner. Salads, casseroles, and orzo soup are just a few of the dishes that can be made with this incredibly adaptable pasta shape. Knowing how long to cook orzo for perfect al dente doneness is essential to achieving the desired result. We’ll go over it and provide some other orzo-related information. Each product that we showcase has been picked and vetted by our editorial staff after being thoroughly researched and tested.

See also:  How To Make Egg Pasta

Despite the fact that orzo is a pantry staple for many, if you’re new to cooking with the little pasta that resembles giant grains, start by looking for it in the pasta section of your local grocery store first.

Then get ready to start purchasing on a regular basis once you understand how much easier nightly meals for your family will become because of it.

These instructions will provide cooking timings that are particular to that manufacturer’s product; nevertheless, the majority of brands cook in roughly 10 minutes on the stovetop.

How to Cook Orzo

To make dinner on the fly, keep orzo pasta on hand that cooks in a flash. Salads, casseroles, and orzo soup are just a few of the dishes that can be made with this versatile pasta. Finding out how long to cook orzo for optimal al dente doneness is crucial. On this topic and others, we’ll talk about orzo. Each product that we showcase has been picked and vetted by our editorial staff after being thoroughly researched and evaluated. Using the links provided, we may receive a commission if you make a purchase.

It is typically packaged in a tiny box and can be available in a gluten-free version as an option.

The majority of pasta packets include detailed directions on how to prepare it.

orzo being added to a saucepan by a lady

  • In a large saucepan, combine the ingredients. Boil 3 quarts of lightly salted water until it begins to boil. Adding oil to the pasta water is not necessary because it prevents sauces and spices from clinging to the orzo
  • Nonetheless, it is recommended. Add 8 ounces (about 114 cup) of dry orzo to the pot. Approximately 10 minutes, or until the orzo has a firm, chewy texture, tossing periodically to prevent it from sticking together
  • Drain and set aside. Using a strainer, drain the orzo. If you want the greatest flavor and texture, serve the orzo right away after it has been cooked. You may, however, keep your orzo warm if it is finished cooking before the remainder of your dinner by returning the drained and cooked pasta to the warm cooking pan. It’s ideal if you don’t plan on adding a sauce because the fat prevents sauces from adhering to the orzo. However, it’s still preferable to dealing with a brick of cooked orzo! Cover the spaghetti and set it aside for no more than 15 minutes.

Kitchen Tip from the Test Kitchen: Only rinse the orzo if it is going to be baked or served cold in a salad. Other than that, do not rinse the pasta since doing so removes a light layer of starch that helps sauces and spices stick to the pasta. Try Our Carrot Orzotto Recipe for a delicious side dish. Chicken with Herbs, Orzo, and Zucchini

How to Serve Orzo

Rinse the orzo only if it will be cooked or eaten cold in a salad, according to Test Kitchen recommendations.

In any case, do not rinse the pasta; doing so eliminates a thin layer of starch that helps sauces and spices stick to the noodles. Make Our Carrot Orzotto Recipe and see what you think. Zucchini, orzo, and chicken with herbs.

  • Fresh herbs, such as chives, parsley, basil, or oregano, snipped into small pieces
  • Fresh spinach leaves and lemon peel are combined with hot cooked orzo until the spinach leaves are slightly wilted. The following ingredients: thinly sliced green onions and/or finely chopped red sweet pepper Sun-dried tomatoes that have been sliced, drained, and packed with oil
  • Black olives, finely chopped
  • Parmesan cheese that has been freshly grated

Recipe for Herbed Chicken, Orzo, and Zucchini-Marinated Veggie-Orzo Salad (with Orzo) may be found here.

How to Make an Orzo Salad

A robust orzo salad may be a complete dinner on its own, or it can be served as a side dish to another main dish. In order to make orzo into a delicious and filling salad foundation, follow these steps: 1. Prepare the orzo by cooking it, rinsing it, and draining it.

  • Cook the orzo according to the package guidelines or follow the steps mentioned above. Drain the orzo and rinse it with cold water before draining it again. In a large mixing basin, combine the orzo and water
  • Mix well.

2. Combine all of the salad ingredients. Here are a few suggestions for things to include in the bowl that are both fresh and colorful:

  • Salad ingredients should be added in step two. Here are a few suggestions for things to include in the bowl that are both fresh and vibrant:

3. Pour in the Dressing Gently combine the orzo and salad items with your preferred store-bought vinaigrette so everything is evenly coated (or make your own vinaigrette dressing). 4. Allow to cool before serving. Placing the bowl in the refrigerator after covering it with plastic wrap is recommended. Refrigerate for 4 to 24 hours. Before serving, give it a little stir. Make Our Marinated Veggie Orzo Salad (recipe below).

How to Make Orzo Soup

Orzo, like rice and other pastas, may be used to bulk out soups and stews, and it is particularly effective in broth-based soups. For every 6 cups of broth or other liquid in the soup, add 12 cup dry orzo and mix well. Cook until the orzo is soft, about 10 minutes before the end of the cooking time (or when you are ready to serve it).

What Is Orzo?

Italian meaning barley, orzo is a term that may be found in many languages. Orzo, on the other hand, is not created from barley at all, but rather from semolina, which is a coarse-ground grain derived from durum wheat and used to make orzo. Even though this little pasta (which looks like slivered almonds or rice) originated in Italy, it may be found in many other Mediterranean meals, including Greek and other Mediterranean dishes. Orzo cooks in roughly half the time it takes rice to prepare, making it a convenient side dish to have on hand when you want to add some heartiness to your meals.

Perfect Toasted Orzo with Parmesan and Sun-Dried Tomatoes

Making this nutty, Mediterranean-style Toasted Orzo Pasta Recipe with Garlic, Parmesan, and Sun-Dried Tomatoes takes only 15 minutes! It will be the star of the show when served alongside your favorite protein, and you can also serve it on its own as a quick and easy vegetarian dinner.

What is orzo?

Despite the fact that orzo is fashioned like rice, it is actually a little pasta. It is most commonly produced from wheat semolina flour or white flour, but whole wheat and gluten-free orzo choices are increasingly readily available as well as other varieties of pasta. In about 7 to 8 minutes, it is ready, making it an excellent addition to any entrée or side dish. I enjoy adding orzo to one-pot dinners and dishes like shrimp soup or Greek youvetsi to give them a bit more substance and structure (lamb and orzo stew).

The vast majority of people will just prepare orzo and offer it as a side dish.

Prepare to create an orzo pasta recipe that is much more than a simple side dish—I like to refer to it as “kicked up” toasted orzo.

Nonetheless, it may be served as a side dish alongside your favorite protein, such as lamb, roasted chicken, or lemonycod. There are several applications for it, even as a basic vegetarian supper.

How to cook orzo?

The way you cook orzo pasta is the same as you would any other pasta: in boiling, salted water (approximately 7 cups of boiling water for 1 12 cups of orzo). But first, toast your orzo in a small amount of extra virgin olive oil before cooking it in boiling water for the finest flavor. Simple as that: heat the oil and toss in the orzo till golden brown). This quick procedure brings out the taste of the orzo and imparts a wonderful and delicately nutty flavor to the dish. Once the orzo has been toasted, place it in a saucepan of boiling water with a generous amount of salt and simmer for 7 to 8 minutes, or until the pasta is chewy but still somewhat firm—or “al dente,” as the Italians say.

What you’ll need to make this orzo pasta recipe

This toasted orzo pasta in the Mediterranean style is created with only a few ingredients that are packed with flavor. Here’s everything you’ll need to put it together:

  • Extra virgin olive oil- Make certain you use a high-quality olive oil for toasting the orzo and cooking the aromatics. This recipe calls for our Italian Nocellara Extra Virgin Olive Oil (EVOO), which is a superb, medium-intensity olive oil with fragrances of freshly cooked tomatoes and vegetables
  • I used it in this dish. For this dish, you may use orzo pasta of any type, including standard, whole wheat, and gluten-free varieties. The flavors of this simple Mediterranean-style orzo meal are dominated by herbs and spices such as salt and pepper, fresh garlic, red pepper flakes (optional but provide a wonderful kick! ), fresh parsley, and fresh dill. Lemon Juice- Fresh lemon juice infuses the finished product with a burst of citrus flavor. Sun-dried tomatoes- You can use sun-dried tomatoes that have been packed in oil or that have been packaged dry. These vegetables have a mildly sweet and tangy taste to them. Grated Parmesan- Using freshly grated parmesan in the orzo and as a garnish at the end is a delicious touch.

How to make Mediterranean-style toasted orzo

Here’s how to prepare this spiced-up orzo, which makes for an excellent side dish or light vegetarian meal:

  • Cook the orzo once it has been toasted. To begin, heat some extra virgin olive oil in a large cooking saucepan over medium heat before adding the orzo. It has to be tossed about until it is a gorgeous golden brown color. Then pour in around 7 cups of boiling water. Season the water generously with salt
  • This is an excellent opportunity to season the little pasta while it cooks. Cook the pasta until it is al dente according to the package directions (mine took about 8 minutes). Don’t forget to preserve a cup or two of the starchy pasta water before draining it
  • You’ll need it for the sauce later. Meanwhile, start working on the olive oil and garlic sauce. More olive oil should be heated in a big pan over medium heat in a separate pan. Cook until the garlic is fragrant, seasoning with salt and red pepper flakes, and then remove from the heat (just a few seconds). Add the juice of one lemon and around 12 cups of the pasta water and mix thoroughly. Bring the water to a moderate boil. Add some fresh herbs (parsley and dill are excellent choices)
  • Combine the pasta with the sauce and finish with a splash of cream. Drain the orzo and return it to the pan with the garlic and herbs. Toss well to combine. Toss everything together and season with a generous pinch of kosher salt and freshly ground pepper to taste. Add some chopped sun-dried tomatoes (about 13 cup) and grated parmesan (approximately 12 cup) and mix well. Toss the pasta around, and if necessary, add a bit more pasta boiling water or additional olive oil to help cover the spaghetti with all of the wonderful aromas. Add more parmesan and red pepper flakes to taste before serving
  • Or leave as is.

Tips for success

If you are preparing toasted orzo for the first time, there are a few things to bear in mind.

  • Toast the pasta until it is just beginning to become golden brown. When toasting the orzo, take sure to constantly stirring it to prevent any of the pasta from burning or being charred. Season the water with salt. Make no apologies about adding salt to the water when it’s time to cook the pasta. It truly does make a difference in the flavor of the pasta if you don’t overcook it. Orzo cooks rapidly, which is especially important in this recipe because it has been toasted first. Always keep an eye on it, and make sure to take it from the heat and drain as soon as it becomes al dente

Serve it with

According to the instructions above, while this toasted orzo pasta recipe was created to dress up a simple side dish, it may easily be transformed into a whole dinner on its own! It would undoubtedly make an excellent vegetarian supper. However, it is usually served as a side dish at my house. One of my favorite things about orzo is that it can be used in lieu of rice as a side dish and that it works well with almost everything. Everything from roasted chicken thighs to shrimp may be served with this toasted orzo.

How to store leftovers

Leftover orzo can be kept refrigerated for up to 3 days after cooking. Reheat on the stovetop for optimal results (or in the microwave if you’re in a hurry), and keep in mind that you may need to add a dash of water to keep it from drying out while cooking.

More orzo recipes:

Italian Recipes can be found here. More Mediterranean Recipes may be found here. Pay a Visit to Our Store

Mediterranean-Style Toasted Orzo with Parmesan and Sundried Tomatoes

  • With its nutty flavor and preparation in the Mediterranean style, this Toasted Orzo Pasta Recipe with Garlic, Parmesan, and Sun-Dried Tomatoes will take center stage when served alongside your favorite meal. Alternatively, you may serve it as a quick and simple vegetarian supper on its own. Preparation time: 5 minutes Cooking Time: 10 minutes Time allotted: 10 minutes Entrée or Side Dish for the Main Course Cooking StyleItalian and MediterraneanServings4 persons Calories280kcal
  • Extra virgin olive oil (our Italian Nocellara EVOOis a fantastic choice for this)
  • Salt and pepper to taste 1 12 cups orzo pasta
  • Kosher salt
  • 5 cloves garlic (minced)
  • Red pepper flakes (optional)
  • 12 lemon (juice of)
  • 1 cup parsley (chopped, packed)
  • 12 cup dill (chopped)
  • 13 cups sun-dried tomatoes in olive oil (chopped)
  • Black pepper
  • 12 to 34 cup grated parmesan (to taste).
  • To make the sauce, heat 2 tablespoons extra virgin olive oil in a large saucepan over medium heat. Continue to cook, stirring constantly, until the orzo has turned a gorgeous golden brown color. To the pot, add at least 7 cups of boiling water and season generously with kosher salt to taste. Cook the pasta in boiling water until it is al dente, following the package directions (approximately 7 to 8 minutes)
  • Drain well. Take a cup of the starchy pasta water and set it aside until the pasta is finished cooking (approximately 5 minutes before the pasta is finished cooking). Warm 12 cup extra virgin olive oil in a large saucepan over medium heat until shimmering. Add the garlic and season with a touch of kosher salt and red pepper flakes, if using, before cooking for another minute or two. Cook, stirring often, until the vegetables are just aromatic. Combine the lemon juice and 12 cup of the pasta boiling water in a large mixing bowl. If necessary, increase the heat to bring the mixture to a boil. Drain and put the pasta into the pan when it has finished cooking. Add the parsley and dill at the end of cooking the pasta. Season with kosher salt and freshly ground black pepper to taste. Toss in the sundried tomatoes and a pinch of parmesan cheese until well combined. Toss everything together. If extra pasta cooking water is required, add a small amount more. More Parmesan and red pepper flakes can be added at the end if desired
  • This recipe will serve 4 people as a vegetarian main dish and about 6 people as a side dish
  • Leftovers will stay in the refrigerator for 3 to 4 days if stored in an airtight container. Heat over a medium heat until warm
  • Visit Our Store to get high-quality Mediterranean items such as extra virgin olive oils and spices.
See also:  When To Use Angel Hair Pasta

With the vegetarian main course, this recipe will serve 4 people; with the side dish, it will serve roughly 6. Leftovers will keep in the refrigerator for 3 to 4 days in a firmly sealed container. Over medium heat, bring the ingredients to a simmer. Check out our shop to get high-quality Mediterranean items such as extra virgin olive oils and spices.

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Garlic Parmesan Orzo

Preparation/Total Time: 15 minutes

Makes

a total of 8 servings Orzo is used in this buttery pasta dish because it cooks fast and provides a lovely contrast from the usual pasta forms used in other dishes.

Orzo dishes are a fantastic side dish for any occasion, and the garlic and Parmesan cheese in this meal are particularly prominent. • Stephanie Moon, from Boise, Idaho Recipe photo courtesy of Taste of Home for Garlic Parmesan Orzo.

Ingredients

  • 2 cups uncooked orzo pasta
  • 3 teaspoons minced garlic
  • 1/2 cup cubed butter
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup 2 percent milk
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups uncooked orzo pasta

Directions

  1. Cook the orzo according to the package guidelines, then drain it well. Garlic should be sautéed in butter until soft in a large pan. Combine the orzo, Parmesan cheese, milk, parsley, salt, and pepper in a large mixing bowl. Cook, stirring constantly, until the mixture is well heated.

Nutrition Facts

Cook the orzo according to the package guidelines, then drain it thoroughly. Garlic should be cooked until soft in a big pan with butter. Season with salt and pepper after adding the orzo and Parmesan cheese. Cook, stirring constantly, until the sauce is completely absorbed.

Don’t Know What Orzo Is? You’re Definitely Not Alone, and We’re Here to Help

According to the Washington Post Photographs courtesy of Getty Images Orzo, which translates as “barley” in Italian due to the fact that it resembles the grain in its raw state, is a tiny rice-shaped pasta. It is defined as “pastina” in the world of pasta, which is a category of little forms typically used in soups. (There’s also a beverageorzo, which is quite popular in Italy.) It’s a caffeine-free coffee alternative prepared from roasted barley, and it’s known as caffe d’orzo in Italian. Orzo is commonly used in soups and broths in traditional Italian cookery, but it’s also delicious as an accompaniment dish and in pasta salads.

What is orzo?

In order to make orzo pasta, semolina flour must be used, which is derived from durum wheat. What might be perplexing is that while it is classified as a grain item and can be produced using whole-wheat flour, it is not considered to be a whole-grain. Furthermore, despite its resemblance to rice, it is categorically not gluten free. It is still possible to eat pasta while watching your carb intake: Good Housekeeping Nutrition Director Jaclyn London provides the lowdown on how to enjoy your pasta without overindulging.

This results in a more durable pasta that holds up well to cooking without becoming sticky or mushy in the process.

How do you cook orzo?

The quickest and most straightforward method of preparing orzo is to boil it in salted water and drain it like you would any other type of pasta. It takes around 8 to 10 minutes to cook to al dente. 1 cup raw orzo (about 6 oz) will yield around 2 cups cooked orzo. If you like a slightly creamier texture, orzo may be cooked in the same manner as rice. For each cup of orzo, bring 1/2 cup water to a boil. Cook, stirring periodically, until the orzo is al dente and most of the water has been absorbed, about 8 to 10 minutes, depending on the size of your orzo.

It’s important to add it at the end of the cooking process if you’re going to use it in a soup to avoid it being overdone.

In addition to writing and perfecting recipes in the test kitchen, she also tests food products and beverages (both alcoholic and nonalcoholic) and keeps up with the latest culinary trends.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.

Homemade Orzo Recipe (Step-by-step + Video!)

Even though my husband and children like pasta, seeing the same dish over and over again might become monotonous in our household. If you’re seeking for a different method to prepare pasta, this homemadeorzo recipe is a good choice. Brimming with delicious ingredients and finished with parmesan cheese, this dish is sophisticated enough to serve to guests while yet being quick and easy for any hectic night of the week!

Best Orzo Recipe

Make your pasta night a little more interesting with the greatest orzo recipe around! With simple and fresh ingredients that you’re likely to have on hand, you’ll be able to whip together a delectable supper that everyone will enjoy. You’ll also feel good about presenting these tastes because they’re so fresh and healthy!

Orzo Ingredients

  • Orzo pasta– Look for it in the pasta aisle
  • You’ll want to split the 6 tablespoons of butter into two halves. This Italian classic is made using olive oil, which adds another healthy fat to the recipe. Mushrooms– A fantastic way to add umami flavor to dishes. Garlic should be minced and added to the dish. Lemon zest is your secret weapon in the quest for the best orzo dish. Chicken broth is used to ensure that the orzo is cooked to perfection. The mix of parmesan cheese and orzo is a winning combo. Fresh Parmesan should be grated for the greatest delicious flavor in your orzo
  • Fresh basil– This really takes it to the next level. Season with salt and pepper to taste

Easy Orzo Recipe

It’s possible that you’ve never made orzo before, but it’s quite simple. It takes around 34 minutes to prepare this dish, making it a fast, nutritious and tasty lunch that everyone will want to gather around the table to consume! You had me at orzo, didn’t you? Megan

How do you Make Orzo from Scratch

To begin cooking orzo pasta, melt the butter in a large pan over medium heat until it is completely melted. Toss the orzo in a skillet until it is just browned, then add the chicken stock and bring to a boil. Once the water is boiling, cover the skillet and decrease the heat so that it simmers. Continue to do this for about 20 minutes, or until all of the liquid has been absorbed. Then, add the parmesan, basil, and lemon zest to the pan and mix well. Season with salt and pepper to taste, then sprinkle with basil and more parmesan if preferred.

Expert Tips and Tricks for the Perfect Orzo Every Time

  • Don’t forget to toast the bread. As a result, the orzo will have a superb restaurant-quality flavour to it. Experiment with different plug-ins. You don’t care for mushrooms? You may substitute anything different or even omit the mushrooms entirely. Simple cheesy orzo isn’t always a bad thing. Make use of genuine cheese. I understand that shelf-stable parmesan is more convenient, but genuine cheese is considerably superior in taste and texture. You may save time by purchasing actual shredded parmesan rather of grating it yourself
  • Alternatively, you can purchase a block and grate it yourself.

What is orzo pasta used for?

Remember to toast your bread! A superb restaurant-quality flavor will be imparted to the orzo in this manner. Add-ons should be tested. Mushrooms are not your thing? Another ingredient or even a mushroom-free version is available. Simple cheesy orzo isn’t necessarily a bad thing; Real cheese should be used. Using fake cheese is not recommended. I understand that shelf-stable parmesan is more convenient, but genuine cheese is considerably superior in flavor and consistency. Save time by purchasing actual shredded parmesan rather than grating it yourself; alternatively, get a block of parmesan rather than grating it yourself;

Is orzo a pasta or rice?

Don’t forget to toast your bread. This will provide a superb restaurant-quality flavor to the orzo. Experiment with different add-ins. You don’t like mushrooms, do you? You can substitute something different or even leave out the mushrooms entirely. Simple cheesy orzo isn’t a problem at all. Real cheese should be used. I understand that shelf-stable parmesan is more convenient, but genuine cheese is considerably superior in flavor and texture. You may save time by purchasing actual shredded parmesan rather than grating it yourself; alternatively, you can buy a block and grate it yourself.

How is orzo different from pasta?

Orzo is a kind of pasta that resembles rice. In the same way that many other classic pastas are prepared, it is made from semolina flour.

What is the difference between orzo and pasta?

Orzo is a kind of pasta.

It just has a distinctively small form that gives it the appearance of barley.

Is orzo pasta healthier than rice?

It will include more calories than rice, but if you go for a whole wheat kind, orzo may provide a significant amount of nutritional value, helping to keep your meal balanced.

Should you soak orzo before cooking?

There’s no need to soak your orzo before cooking it. With the broth, it will cook up in a pan on the stovetop.

How do you Cook Orzo?

It is necessary to cook the orzo on the stovetop. Because this dish is made in a single skillet, you will have less cleaning!

What is the ratio of water to orzo?

The general rule of thumb is to use two parts water to one part dry orzo pasta. This should give it a nice creamy texture, which should be great.

How long do you cook orzo for al dente?

The most effective method is to follow this formula. You’ll toast the orzo first, then add the liquid and cook for approximately 20 minutes, or until the orzo is cooked through.

How long should you boil orzo?

You should attempt to boil it for around 20 minutes to ensure that it achieves the desired texture without becoming mushy.

What goes well with Orzo?

It’s impossible to go wrong when serving this orzo dish with a caprese salad on the side. The addition of some garlic bread will make a delicious complement for the minestrone soup to start. Do you need some extra protein? Consider adding butter-broiled shrimp to the dish as a side dish.

How do you Store Orzo?

Cooked orzo should be refrigerated in an airtight container once it has been cooked.

How Long Does Orzo Last?

If you have any leftover orzo, you may keep it in the fridge for up to 3 to 5 days and consume it that way. Additionally, it’s a wonderful lunch option for the office!

Can You Freeze Orzo?

The orzo freezes well when served with this sauce. Make sure to store it in sealed containers or freezer bags so that it can last for up to 2 months.

How to Reheat Orzo?

Then you’ll cook it gently on the burner, making careful to add liquid to it in little amounts to keep it from sticking and to liven up the texture once more. When it comes to flavoring, chicken broth is the greatest choice.

Watch How To Make Orzo (Video)

In no time, this delectable buttery orzo dish will become a family favorite! Because orzo pasta boils rapidly, it is simple and quick to put up a delicious meal for the whole family to enjoy.

  • 3 tablespoons fresh basil (for garnish)
  • 1 tablespoon olive oil (for garnish)
  • 6 tablespoons butter (separated)
  • 1 tablespoon garlic (minced)
  • 1 cup uncooked orzo pasta
  • 15 ounces can chicken broth
  • 3/4 cup parmesan cheese (grated)
  • 1 tablespoon lemon zest
  • 1/3 cup fresh basil (chopped)
  • Salt and black pepper to taste
  • 3 tablespoons fresh basil (for garnish)
  • 1 tablespoon fresh grated parmesan cheese (for garnish)
  • 6 tablespoons butter (separated
  • Melt the butter in a large pan over medium-high heat until it begins to foam. The orzo should be gently browned after it has been toasted. Once the orzo has been toasted, add the chicken stock and bring the pot to a boil, stirring constantly. Once the chicken stock comes to a boil, cover the skillet and reduce the heat to a low heat until all of the liquid has been absorbed, about 20-22 minutes. Once the orzo is soft and all of the liquid has been absorbed, stir in the parmesan cheese, basil, and lemon zest until everything is combined. Season with salt and pepper to your liking. Garnish with freshly chopped basil, if desired.

265 calories|25 grams of carbohydrates|12 grams of protein|14 grams of fat|3 grams of saturated fat|1 gram of polyunsaturated fat|3 grams of monounsaturated fat|9 milligrams of cholesterol|463 milligrams of sodium|200 milligrams of potassium|1 gram of fiber|1 gram of sugar|231 international units of vitamin A|8 milligrams of vitamin C|185 milligrams of calcium|2 milligrams

More orzo recipes:

  • Orzo Salad
  • Mediterranean Orzo Salad
  • Orzo Garlic Chicken
  • Orzo Salad with Chickpeas and Artichoke Hearts

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