Orzo

Orzo, also known as risoni, is a versatile, rice-shaped pasta. While it is typically made from white flour, whole grain varieties are also available. Interestingly, in Italy, the word "orzo" actually means barley; however, in North America, it refers exclusively to this particular type of pasta.

Orzo can be enjoyed in numerous ways. It's delightful on its own, excellent in soups (particularly appealing for children), and works wonderfully in salads, pilafs, and casseroles. For a creative twist, you can color the pasta using saffron, chilies, or black beans to achieve shades of yellow, orange, or black. Adding to the potential confusion, Italy also has a hot beverage called Caffè d'orzo made from barley, not pasta.

In the realm of pasta, orzo has its counterparts in various cuisines. In Greek cuisine, similar pasta is known as kritharáki or manestra. In Turkey, it's called arpa şehriye, and in Arabic cooking, it's referred to as lisān al-ʿuṣfūr. Spain offers its version called piñones, a term that can sometimes be confused with the Spanish word for pine nuts.

The most common preparation method for orzo is boiling, a standard practice for incorporating it into Italian soups like minestrone. Alternatively, you can boil it and then lightly fry it to create a dish reminiscent of risotto. Whether you're crafting a comforting soup or a sophisticated salad, orzo is a superb ingredient to have in your pantry.