We usually think of pasta as something to be drenched in a rich marinara or a heavy, cream-based alfredo sauce. We also usually think of it as something that comes in long ribbons or strands.
Orzo is a type of pasta that turns that latter notion on its head, and used in the recipe below, does the same for the sauce that it’s served with.
Upon first glance, you might mistake orzo for rice. That’s because it is shaped just like those little grains. But orzo is indeed pasta, and is made from the same kind of wheat used for more familiar shapes like fettuccine and angel hair.
Because of its small shape, orzo is easier to eat than your average plate of spaghetti – no slurping needed. It can also be served as a side similar to rice, or as the main ingredient. But orzo’s small size can spell trouble if it’s paired with big, traditional partners like marinara or alfredo; the granule can get lost in a sea of sauce.
A better – and healthful – alternative is to use orzo in a vinaigrette-type sauce of olive oil and fresh lemon juice. Combined with a bounty of vegetables, herbs and one secret ingredient, orzo becomes a star player that is not only seen in all its glory on the plate, but bursts with flavor once in your mouth.
Ready to give it a whirl? Let’s make some Extraordinary Orzo