12 Ways with Orzo


Its name means 'barley' in Italian, and this tiny pasta shape is a popular ingredient in Italy and in Greece, where it is known as 'kritharaki' ('small barley'). It can be cooked for a long time without turning mushy, which makes it a useful ingredient in slow-cooked dishes such as Youvetsi, or instead of rice in risotto-like dishes. It also works brilliantly in soups and stews, so it's an ingredient that really earns its place in the pantry.