Grains & Rice

Orzo

Rice-shaped pasta used in soups, pilafs, and Mediterranean bakes.

Orzo is a small wheat pasta shaped like a large grain of rice, used much like rice in Mediterranean and Middle Eastern cooking. It is simmered into soups, toasted into pilafs, or baked with meats in Greek giouvetsi. Despite its grain-like look, it cooks and tastes like pasta.

Orzo — Italian risoni — is a small, rice-grain-shaped pasta that occupies a uniquely flexible niche in the pantry. Though its Italian name "orzo" technically means barley, the resemblance to that grain is purely visual; the pasta is made from durum wheat semolina, just like spaghetti or penne. Its compact size, roughly 6–8 mm long, gives it the substance to stand in for grains in pilafs and salads while its pasta nature lets it absorb broths and sauces more readily than actual rice. This dual personality makes orzo invaluable in Mediterranean, Middle Eastern, and American home kitchens where it functions equally well as a soup thickener, a rice substitute in stuffed vegetables, or the backbone of a creamy risotto-style preparation. Orzo's open, porous structure absorbs flavors quickly and releases starch into surrounding liquids, creating silky, cohesive dishes — but this same eagerness means it demands attention: it can turn bland without proper seasoning and can dissolve into a starchy mass if overcooked or added to liquid too early.

Measured in: g
Storage: Pantry

Allergens

Gluten

Types & varieties

Semolina orzo

Standard dried pasta made from durum wheat; most widely available and holds shape best during cooking

Whole wheat orzo

Made from whole grain durum wheat; nuttier flavor, slightly longer cooking time, and denser texture

Orzo integrale

Italian whole-grain version; denser texture, 12–14 minute cook time, and more fiber

Gluten-free orzo

Made from corn, rice, quinoa, or legume (lentil, chickpea) flours; cooking time and liquid ratios vary by brand

How Orzo Behaves in Liquid

Orzo's starch structure differs from arborio rice: it releases starch more gradually, which thickens surrounding liquid without the same degree of creaminess that rice starch provides. In soups, it acts as both a textural element and a thickener. In pilafs, it absorbs broth in a manner similar to rice but cooks to a tender-but-defined grain in roughly half the time. Because orzo continues absorbing liquid off-heat, dishes using orzo as a base often tighten considerably as they rest. Loosen with additional broth or olive oil before serving if needed.

Cooked orzo will firm up significantly when chilled in salads — toss with dressing while still warm to prevent clumping
The starch released during cooking acts as a natural thickener in soups and creamy dishes
Orzo added too early in soup will absorb all available liquid and blow apart — timing is critical

Purchasing and Brands

In the United States and Europe, standard semolina orzo is found near other dried pasta. Italian brands such as De Cecco and Barilla hold their shape more reliably than budget or store-brand versions, which tend to split and become gluey, particularly in longer-cooking preparations like baked dishes. For soups where you want defined grains, spend the modest extra cost on a quality brand. Whole-wheat, gluten-free, and legume-based varieties are increasingly available but behave differently — expect longer cooking times for whole-grain versions and variable results with gluten-free brands, which may need additional liquid or less cooking time. Check the package directions as a starting point and taste frequently.

Italian brands hold shape better than budget brands in soups and bakes
Gluten-free varieties vary widely; check package for specific liquid ratios
Legume-based orzo (chickpea, lentil) adds protein and fiber but may become mushy if overcooked

Common uses

Italian wedding soup and other brothy soups, added near the end of cooking to absorb stockOrzo pilaf: toasted in olive oil, then simmered with broth until creamyGreek baked orzo (pastitsio-style) with tomato, cinnamon, and cheeseCold orzo salads with cucumber, tomato, feta, olives, and fresh herbsRisotto-style preparation: gradual broth addition with stirring for creaminessStuffed peppers or tomatoes as a rice alternativeMinestrone and other vegetable soupsFritters or croquettes using leftover cooked orzo bound with egg and cheeseSide dish in place of rice or couscous under roasted meatsLight pasta salads dressed with lemon-herb vinaigrette

Tips & pitfalls

Toast dried orzo in olive oil or butter over medium heat for 2 minutes before adding liquid to develop a nutty, richer flavor
Do not rinse orzo after cooking; the starch is essential for binding in salads and creamy dishes
For soups, add orzo in the final 8–10 minutes of cooking to prevent it from becoming mushy or absorbing all the broth
Slightly undercook orzo by 1–2 minutes when it will be baked later; it will continue cooking in the oven
Use a ratio of roughly 2:1 liquid to orzo for pilaf-style preparations
Stir orzo occasionally during cooking to prevent sticking, especially in thicker preparations
Season the cooking water aggressively with salt; orzo needs adequate seasoning to match other components
Add a splash of vinegar or lemon juice to the cooking water to help orzo retain its shape in soups
Leftover orzo can be refreshed with a drizzle of olive oil and a brief toss in a hot pan to firm it back up

Nutrition

No USDA FoodData Central match for Orzo yet. We surface a per-100 g profile once a generic whole-food entry is matched and verified.

In the shops

Matched grocery products

No matched grocery products for Orzo yet.

Good to know

Other names: Risoni (Italian)
Shape: Rice-grain sized, approximately 1/4 inch (6–8 mm) long
Primary ingredient: Durum wheat semolina (standard); corn, rice, or legume flours (gluten-free varieties)
Origin: Italy; part of the pastina (small pasta) category
Italian meaning: "Orzo" means barley in Italian; the name refers to the shape, not the grain
Dried pasta cook time: 8–10 minutes in boiling salted water
Yield: Approximately 2 cups cooked from 1 cup dried
Gluten status: Contains gluten unless labeled otherwise; gluten-free versions use corn, rice, or legume flour
Shelf life (dried): 1–2 years in a cool, dry pantry
Freezer compatibility: Cooked orzo freezes well for up to 3 months; texture softens upon reheating

Substitutes

Acini di pepe — Even smaller round pasta; works well in soups but is too small for pilaf or salad applications
Small stelline — Star-shaped pasta; similar size and cooking properties; readily available in most grocery stores
Pearl (Israeli) couscous — Larger, plumper grains; requires longer cooking and more liquid; different texture but similar uses in salads and pilafs
Fregola — Sardinian toasted pasta granules; similar size, nuttier flavor from toasting; excellent substitute in baked Mediterranean dishes
Arborio rice — For risotto-style dishes; similar absorption and creaminess but different starch profile; cook time is longer
Quinoa — Gluten-free grain option; similar cooking method and texture in pilafs; rinse well before cooking to remove bitterness

Pairs with

ChickenShrimp and seafoodLamb Peas TomatoesSpinach and kaleFeta cheeseParmesan or PecorinoKalamata olivesLemon zest and juiceFresh dillFresh parsleyGarlic and shallotsCinnamon and allspiceWhite wine

Also called

Şehriye · Manestra · Risoni