How To Cook Orzo
Two easy ways to cook orzo: boil it like pasta for salads and soups, or toast it in olive oil and simmer it in water or chicken broth for a nutty side dish.
Servings: 4
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.
Video
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
Calories: 170kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 293mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Calcium: 8mg | Iron: 1mg