Orzo, also known as risoni, is a delicious and versatile type of pasta that looks like large grains of rice. Although orzo is already delicious when simply cooked, you can make it even tastier by frying it first. This technique of cooking orzo gives it an extra rich and nutty flavour that goes perfectly with a variety of dishes, like the meal salad with orzo, grilled vegetables feta and pesto. We'll show you!
Recipes with orzo
Orzo, also known as risoni, is a type of pasta that resembles large grains of rice. In Mediterranean cuisine, they know what to do with it. And we get it, because this type of pasta is tasty, nutritious and easy to prepare on a busy weekday. What more could you want? Because it is made from durum wheat semolina flour, it is full of protein which is good news if you often eat vegetarian or vegan. Moreover, those proteins also make you feel satisfied sooner. Furthermore, orzo contains important substances, such as vitamin B and iron, and relatively few fats. For this recipe, we choose the orzo from the brand Basta!: organic and wholemeal, making it fit into the disc of five and your sustainable diet. This brand's orzo is available at Crisp and other green shops, among others.
You can make orzo even tastier by frying it in a pan first.
Making orzo even tastier
Kitchenware
- frying pan
- spatula
- measuring cup for broth
Ingredients
- 400 gr orzo
- 2 el olive oil for frying
- stock cube
- 1 litres vegetable stock stock cube with 1 litre of water
Instructions
- Heat 2 tablespoons of olive oil in a large pan over medium-high heat.
- Add the orzo to the pan as soon as the oil is hot.
- Stir frequently and fry the orzo until it turns golden brown. This takes about 3 to 4 minutes. Be careful not to burn the orzo.
- Then add the required amount of stock (about 1 litre for 400g of orzo) and let the orzo cook according to the instructions on the packet. This usually takes about 10 to 15 minutes.
- Stir occasionally to prevent the orzo from sticking to the bottom of the pan.
- Drain the orzo if any liquid remains and season with salt and pepper. You can now use the orzo directly in your dish or season it further with your favourite herbs and spices.
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