How many cups orzo

Mexican and Tex-Mex style recipes are even appearing for it. Orzo is made from wheat flour. Some brands are made from durum semolina wheat. Other brands are made from soft-wheat flours. Both types have their uses, depending on whether you need a fluffy rice-like quality for a pilaf or for a salad , or need more of the starch to dissolve into the dish to produce a creamier effect.

Please enable JavaScript in the browser settings and try again. My Food and Family. View All. Add a Recipe. Shopping List. Register Login. Kraft User. 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. After cooking, orzo may be served as-is, like any pasta. Season it to taste with salt and pepper and serve.

This simple presentation works best when serving orzo alongside a main dish with sauce. If your main dish is more simple, you might want to doctor up your orzo pasta a bit.

Start by stirring in some butter or olive oil, then stir in one or more of the following. Orzo salad can be hearty enough to be a meal on its own, or you can serve it alongside another main dish. To transform orzo into a tasty and hearty base for a salad, follow these steps:. Gently toss the orzo and salad ingredients with your favorite purchased vinaigrette or make your own vinaigrette dressing. Cover the bowl with plastic wrap and place in the refrigerator.

Chill 4 to 24 hours. Stir gently before serving. Like rice and other pastas, orzo makes a filling addition to soups and works especially well in broth-based soups.

Add the orzo about 10 minutes before the end of cooking time or ready to serve , and cook until the orzo is tender. Orzo is the Italian word for barley. However, it's not made from barley at all, but rather orzo is made from semolina, a course-ground flour made from durum wheat. And while it originally came from Italy, this tiny pasta reminiscent of slivered almonds or rice is commonly found in Greek and other Mediterranean dishes. Lucky for you, orzo cooks up in about half the time of rice, making it a speedy standby to have on hand to add heartiness to meals.