7 orzo recipes to try now (2024)

FAQs

Is orzo healthier than pasta? ›

Is pasta or orzo healthier? Orzo is rice-shaped pasta. Although its appearance resembles grains of rice, orzo is actually made from a specific type of flour called semolina. Since orzo is a type of pasta, the health benefits of orzo and pasta made from the same ingredients are the same.

Orzo can be an ingredient in soup, including avgolemono, a Greek 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.

Add 1 cup dried orzo (about 6 ounces) to boiling water. This yields 2 cups cooked: 4 servings of ½ cup each.

You can measure out orzo and should plan on about 1/4 cup (or 2 ounces) dry pasta per person. Orzo will more than double in size when cooked so don't worry, there will be enough.

However, the dietary fibre in whole grains helps reduce inflammation and provides relief from related diseases. Therefore, orzo made from whole grains may have some anti-inflammatory functions.

As pasta, orzo is carb-heavy.

Test Kitchen Tip. Rinse the orzo only if it will be baked or served cool in a salad. Otherwise, do not rinse; rinsing removes a light coating of starch that helps sauces and seasonings cling to the pasta.

Orzo contains a lower amount of fiber. However, it provides a low amount of dietary fiber, which helps in easy and smooth digestion. It also regulates bowel movements, constipation, and a healthy gut function.

Originating in Italy, orzo pasta has long been a favorite ingredient to use in dishes from soups to salads to starchy sides. So popular, in fact, the rice-shaped pasta earned a following in Spain and Greece. In Spain orzo is called piñones, the Spanish translation for pine nut.

You'll be happy to hear that orzo is nearly always vegan-friendly because it's made without eggs or dairy. Orzo is usually just made from flour, water and salt making it the perfect plant-based pasta in our books.

Should orzo be chewy? ›

Orzo has a firm, chewy texture when cooked. It is typically boiled in salted water until it is al dente, which means it still retains a slight firmness.

Orzo to Water Ratio

Generally it is 1 cup of uncooked orzo to 2 cups of water or broth. There is typically liquid left over after cooking that needs to be drained before using.

A serving of orzo is about ⅓ c uncooked, as long as the pasta is the “main” component. Plan on ¼ cup per person if adding to a soup or making a pasta salad with lots of mix-ins.

Orzo can also be cooked like rice with a two-to-one ratio of water to dried pasta; the result will be creamier since all the starch of the pasta will be retained, not poured off with the cooking water.

DOES COOKED ORZO STORE WELL? Orzo can be made ahead of time and stored for later meal prep. Cooked orzo will keep in an airtight container for 3-5 days, or in the freezer for up to 3 months. Serve cold or reheat in the microwave, or on the cooktop, with a little water or broth.

Whole-Wheat Pasta

Also called whole-grain pasta, this type of pasta keeps the bran, endosperm, and germ of the grain together. It's filled with fiber, vitamins, and minerals. This helps you feel full longer and keeps your blood sugar from spiking.

Heart Low Carb Orzo Pasta is an excellent choice for people who follow a low carb or ketogenic diet. Its a great substitute for full carb pasta, rice or potato.

What is a healthy substitute for orzo? Cauliflower rice, corn, quinoa, pearl barley, buckwheat, and couscous are all great healthy substitutes for orzo. Lentils and wild rice are also really healthy and good replacements.