How To Cook Orzo (2 Ways)
Jul 31, 2023, Updated Nov 02, 2026
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Orzo takes 10 to 20 minutes and three ingredients: a cup of orzo, a tablespoon of olive oil and a little kosher salt. I cook it two ways, depending on where I’m going to use it. Boiled and drained, it is ready for salads and soups. Toasted in olive oil and then simmered, it turns nutty and holds its own as a side dish. Made with water, both methods are vegan.
Orzo is pasta, not a grain. It is shaped like a large grain of rice, cooks up smooth, and takes on whatever you season it with, so it works warm, at room temperature or cold.
Orzo ratio, timing and broth at a glance
Rinse before cooking? No. It is pasta, and you do not rinse pasta before cooking it.
Toasting method ratio: 1 cup orzo to 2 cups liquid, water or chicken broth. There is no need to drain it.
Boiling method: No need to measure the water. Use a saucepan of salted water like any pasta, then drain.
Cooking time: 8 to 10 minutes boiled. Toasted, it is 5 minutes in the oil plus about 15 minutes covered.
Chicken broth: yes, with the toasting method. Toast first, then use the same 1:2 ratio.
How much per person: about 1/4 cup uncooked orzo for salads or soup.
Boiled or toasted?
I go back and forth between the two. Boiling is the hands-off option. You get clean, separate pasta that is ready to toss into a salad or stir into soup, and the cold rinse at the end stops it from going soft.
Toasting takes five extra minutes, and I worked it out through my own testing. Toasting the orzo in olive oil before any liquid goes in gives it a nutty flavor and locks that flavor in. It is also the method to use for chicken broth, because the orzo soaks up all the liquid instead of you pouring it down the drain.
How To Cook Orzo
When it comes to cooking orzo pasta, there are two methods that you can follow. First is the boiling method, where you simply boil the pasta in water and then drain it. The second method involves toasting the orzo before cooking it in water, which imparts a subtle toasty taste to the pasta. Let me explain both methods in detail below.
Method 1: Boiling
Bring a pot of water to a boil. Add salt and the orzo.
Cook until the orzo is tender all the way through, about 8 to 10 minutes.
Drain in a colander and rinse with cold water to stop the cooking.
Drizzle with olive oil and stir well so the orzo does not stick together.
Method 2: Toasting
Heat the olive in a pan over medium heat.
Toast the orzo for about 5 minutes until it smells nutty.
Add in the salt and water. Bring to a simmer and turn the heat to medium low.
Cover and cook for about 15 minutes until the water is absorbed.
Cooking orzo in chicken broth
Toast the orzo first, then swap the 2 cups of water for 2 cups of chicken broth. The ratio stays 1:2 and you do not drain anything, so all the broth ends up in the pasta. If your broth is already salty, taste before adding the full 1/2 teaspoon of salt. Vegetable broth works the same way and keeps it vegan.
What to make with cooked orzo
Boiled orzo is ready to go into a Mediterranean orzo salad. It also works in a bowl of Greek lemon chicken orzo soup.
Toasted orzo finished with parsley and a squeeze of lemon juice makes a simple side for Greek marinated chicken.
If you want orzo as the main event, try my lemon ginger shrimp orzo, or browse more easy Mediterranean side dishes for the rest of the table.
Storing and reheating orzo
Keep cooked orzo in an airtight container in the fridge for up to 4 days. Reheat it in a pan over medium heat with a tablespoon of water. It also freezes for up to 3 months in a freezer-safe bag or container. Thaw it in the fridge before reheating.
Frequently Asked Questions
Yes, but the timing and ratio here are for regular wheat orzo. Lentil, chickpea and other gluten-free orzo cook differently, so follow the package.
For boiled orzo, yes. A drizzle keeps it from clumping as it cools. For toasted orzo, only if it starts to stick.
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How To Cook Orzo
Video
Instructions
Method 1: Boiling
- Fill a saucepan with water and bring it to a boil. Add in the salt and orzo.
- Cook for 8 to 10 minutes until the orzo is fully cooked.
- Drain into a colander and rinse the orzo with cold water to stop the cooking process.
- Drizzle with olive oil and give it a good stir. This will keep the orzo from sticking together.
Method 2: Toasting
- Heat the olive oil in a pan over medium heat.
- Toast the orzo for 5 minutes so it starts smelling nutty.
- Add in the salt and 2 cups of water. Bring to a simmer and then turn the heat to medium low.
- Cover the pan and cook the orzo on medium low for about 15 minutes until the water is absorbed.
Notes
- Chicken broth: use the toasting method only. Same 1:2 ratio, no draining. If the broth is salty, taste before adding all the salt.
- No rinsing before cooking. Orzo is pasta. The cold rinse in Method 1 happens after cooking.
- Storage: refrigerate in an airtight container up to 4 days. Reheat in a pan over medium heat with 1 tablespoon water.
- Freezing: freeze in a freezer-safe bag or container up to 3 months. Thaw in the fridge before reheating.
- Gluten-free orzo: follow the package instructions; the liquid ratio may differ.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just tried your toasted method and WOW! It was delicious and your instructions are easy to follow and spot on! Thank you for sharing your recipes! I think next time I’ll try chicken broth instead of water just to see how the flavor profile changes. I love the nutty flavor the toasting brings to this method!
Hi Paul, Thank you for your comment! Glad you enjoyed this recipe!
This was such a helpful how-to. I will be referring to this again!
The boiling method worked great. So good for pasta salads!