from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A pasta shaped like grains of rice, frequently used in soups.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. a form of pasta the size and shape of grains of rice or barley; often used in soups
from the GNU version of the Collaborative International Dictionary of English
- n. Pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine
Making a risotto with orzo is so easy that I definitely will do it again in the future.
After this, stir the mixture and taste — check that the orzo is cooked through and adjust the seasoning if necessary.
I've always called the category "pilaf," but apparently that's technically incorrect, as tanaise informs me that a pilaf has to contain orzo or other pasta?
Remove the cooked orzo from the heat and add 1/4 cup of freshly squeezed lemon juice, three tablespoons of grated or shredded lemon zest, and 1 1/2 cups of feta cheese, mashed with a fork (and now: magic sauce).
And then I walked home with my newly-bought groceries and made the "I couldn't eat this before New Year's Eve" salad — chopped artichoke hearts, olives, sundried tomatoes, and baby spinach in orzo with feta cheese mixed in.
The cream of tomato with chicken and orzo is killer, chicken pot pie soup rocks, and they will stuff your burrito (whole wheat, even) to your gut’s content with guacamole, rice, chicken or steak, pico de gallo, vegetables, etc.
You can choose any tiny pasta shape, but I particularly like orzo, which is a pasta that looks like grains of rice.
After checking out the pasta section in the supermarket, I opted for orzo, which is a tiny pasta that looks like rice.
Optional: 1 cup cooked pasta, such as orzo, mezzi tubetti, conchiglie or orecciette
Several of his innovations include veloute of soup with cuttlefish ink and hazelnut foam; orzo with crayfish; sampagion , or savory sabayon sauce with roe fish from the western Greek town of Mesolongi; and red snapper with black truffle and aubergine mousse and white grouper with wild greens fri ç asse.
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