Is orzo pasta or rice?

Orzo is pasta, not rice: it's made from wheat flour just like other pasta shapes. The name "orzo" means "barley" in Italian, and it's also called risoni (which means "big rice") because of its rice-like appearance.

How do you prevent orzo from sticking together when cooking?

The key to preventing sticky orzo is using plenty of water and stirring immediately after adding it to the pot. I also stir a few times during cooking. Using the pasta method (boiling and draining) rather than the absorption method helps maintain separate, fluffy grains.

How can I make a creamy orzo dish (with or without cream)?

For creamy orzo with cream, stir in ¼ cup heavy cream, half-and-half, or mascarpone after draining the pasta. You can also make it creamy without cream by using the risotto method: toast the orzo in butter, then add chicken broth or vegetable broth gradually while stirring frequently, similar to making risotto .

Can I make an orzo recipe gluten-free?

Since traditional orzo is wheat-based pasta, it contains gluten. However, several brands now make gluten-free orzo: look for it in the gluten-free pasta section.

How long does it take to cook orzo perfectly?

Orzo usually takes 8-10 minutes to cook to al dente perfection when boiled in plenty of salted water. I always taste-test at the 8-minute mark. The exact cook time can vary by brand, so check the package instructions as a starting point.

Easy Orzo Recipe (A Fast Side Dish!)

Name: Easy Orzo Recipe
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 cup orzo; 1/2 teaspoon kosher salt; 1 tablespoon butter (or olive oil); 2 tablespoons fresh lemon juice (1/2 lemon); Chopped fresh parsley or feta cheese crumbles, for garnish (optional)

Easy Orzo Recipe

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5 from 2 reviews

Here’s how to cook orzo as a simple side dish! This rice-shaped pasta comes together in minutes, flavored simply with butter and lemon.

Author: Sonja Overhiser
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Yield: 4 1/2 cup servings 1x
Category: Side dish
Method: Boiled
Cuisine: Mediterranean
Diet: Vegan

Ingredients

Scale

1 cup orzo
1/2 teaspoon kosher salt
1 tablespoon butter (or olive oil)
2 tablespoons fresh lemon juice (1/2 lemon)
Chopped fresh parsley or feta cheese crumbles, for garnish (optional)

Instructions

Fill a medium pot with 8 cups water and bring it to a boil. Once boiling, add the orzo and stir.
Bring the pot back to a boil, then boil for about 8 minutes until the orzo is tender. (Taste test a grain to assess doneness.) Drain into a strainer, then return the orzo to the pot.
Stir in the kosher salt, butter (or olive oil), and lemon juice. Taste and if desired, add more lemon to taste. Add optional chopped parsley or feta cheese to garnish. Serve immediately; leftovers store refrigerated for up to 5 days.

Notes

Toasting option: For a nuttier flavor, toast the dry orzo in 1 tablespoon of butter or olive oil over medium heat for 1 to 2 minutes before adding the cooking liquid.

Broth substitution: For more flavor, cook the orzo in chicken broth or vegetable broth instead of water.

Creamier version: Add 2-3 tablespoons of heavy cream, mascarpone, or cream cheese along with the butter.

Lemon adjustment: Start with 2 tablespoons of lemon juice and add more to taste. The lemon flavor will mellow after refrigeration, so you may want to add a fresh squeeze when reheating.

Storage tip: The orzo firms up when cool. When reheating, add a splash of broth or water to restore moisture and creaminess.

Find it online: https://www.acouplecooks.com/orzo-recipe/