How to Cook Orzo (Foolproof Guide)
After years of cooking this, I'm excited to share with you the ultimate guide on how to cook orzo. We’re talking all things preparation, seasoning, and serving. Mastering the art of cooking this tiny rice-shaped pasta will help you create delicious dishes like pilafs, salads, soups, casseroles, and more!
Servings: 2 servings
Ingredients
- 1-2 Tbsp butter or oil 15 to 30 g
- 1 cup orzo 120 g
- 2 cups water or broth 474 mL
- salt and pepper to taste
Instructions
Pilaf-Style Orzo
- Toast: In a deep skillet or saucepan, melt some butter over medium heat. Add the orzo to the pan, coating it in the butter. Continue stirring occasionally until the orzo turns a light golden. This should take about 3-5 minutes.
- Add Broth: Slowly pour in water or vegetable broth and stir the mixture. You can add some salt and pepper here too.
- Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer until the orzo is tender and has absorbed the liquid, usually about 12-15 minutes.
Pasta-Style Orzo
- Boil: In a large pot, bring water to a rolling boil. Add salt to the boiling water.
- Cook: Pour the orzo into the boiling water and let it boil for about 7-10 minutes, or until al dente. Taste test a piece to ensure it's cooked to your liking.
- Drain: Once cooked, drain the orzo in a colander.
Video
Notes
Is orzo gluten-free? Typically, orzo is made from wheat, so it's not gluten-free. However, gluten-free versions made from alternative grains might be available at specialty stores.
How do you prevent orzo from sticking? If you’re boiling it, you can rinse the orzo before cooking to remove some starch and ensure you use enough water. Post-cooking, toss the drained orzo with olive oil to prevent clumping. For the pilaf method, toasting it in butter helps prevent sticking.
Why is my orzo mushy after cooking? Overcooking or using too much water can lead to mushy orzo. To avoid this, measure the right amount of water or broth (especially when cooking pilaf-style) and monitor the cooking time closely. When cooking orzo pasta-style, aim for an al dente texture, which means the orzo should still have a slight bite to it.
Storage: Orzo is great for meal prep because it stores so well!
Fridge: Once cooled, store cooked orzo in an airtight container for up to 5 days.
Freezer: Freeze leftovers in a sealed container or freezer-safe bag for up to 2 months.
Reheating: When you’re ready to eat it again, warm it up on the stovetop with a splash of water or broth, or microwave until hot.
Nutrition
Serving: 1serving | Calories: 155kcal | Carbohydrates: 31g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.2g | Cholesterol: 0mg | Sodium: 100mg | Potassium: 100mg | Fiber: 1.5g | Sugar: 1.5g | Calcium: 0mg | Iron: 2mg
