Orzo

The popularity of pasta dishes is evident in the sheer variety and literally hundreds of shapes and sizes available today. One variety is often mistaken for rice because of its rice-like shape, but it's definitely pasta in nature.

The basics: Orzo, which means "barley" in Italian, got its name because it is shaped so much like grains of barley. It is actually a tiny variety of pasta, each piece slightly larger than a grain of rice. Italians have traditionally used orzo in soups, while the Greeks have favored it in salads or alongside lamb dishes.

Orzo is only available in dried form. It is made from semolina flour -- a type of durum wheat that is ground coarser than your average wheat flour -- and water.

Orzo tastes like pasta, but because of its small size, it mimics the texture of a grain. A single 2-ounce serving contains 1 gram of fat and 210 calories, and because no eggs are used, it is cholesterol free.

Selecting: Dried orzo is generally packaged in 1-pound boxes and sold alongside other dried pasta varieties such as spaghetti and macaroni.

Storing: Like other dried pasta, orzo can last for a long time if stored in an airtight container in a cool and dry area. Cooked orzo may be placed in the refrigerator for two or three days.

Use: Boil dried orzo, but be careful not to overcook. Boiling time should be limited to eight to 10 minutes. Be sure to add a dash of salt. Orzo should be al dente, or firm to the bite. If overcooked, it will be mushy and clumpy.

Boiled orzo can be added to soups or mixed with seafood such as shrimp or vegetables such as peppers and spinach.

It makes for a great Mediterranean salad of feta cheese, olives, artichokes and capers drizzled with a vinaigrette dressing, or it can be mixed with any tomato or cream based sauce for an excellent side dish.

Orzo can also be used in casseroles or stews.

Where to buy: Orzo is generally available at most supermarkets in the dried pasta section with an average price of about $2.50 for a 1-pound box.

Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com

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