orzo pasta
Also known as: risoni, kritharaki
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Also known as: risoni, kritharaki
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Orzo is a type of pasta made from wheat (semolina), although its shape closely resembles large grains of rice.
When stored in an airtight container in a cool, dry pantry, dry orzo can last for up to 2 years.
Yes, you can freeze cooked orzo for up to 3 months. Thaw it in the refrigerator before reheating.
Arborio rice, pearl couscous, or small pasta shapes like ditalini or acini di pepe are the best substitutes.
No, standard orzo is made from durum wheat semolina and contains gluten. Look for specific gluten-free versions made from corn or rice flour.
Cook it 'al dente' according to package instructions (usually 8-10 minutes) and avoid overcooking, especially if adding it to soups.
Yes, like most pasta, orzo roughly doubles in size and weight once boiled.
Orzo typically contains more protein and fiber than standard white rice, though it is higher in calories and contains gluten.
Yes, orzo can be cooked using the absorption method (like a pilaf) or boiled in excess water and drained like traditional pasta.
orzo pasta is a versatile ingredient found in cuisines around the world. With 355 calories per 100g and 12.5 grams of protein, it's a nutritious addition to many dishes.
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