The first time I saw orzo, I thought it was rice. I was confused because the color was that of spaghetti, not white like normal rice. The packaging talked about ‘al dente perfection in 9-10 minutes.’
I quickly realized that I had discovered a new kind of pasta. Some people use orzo in soup. I tried it in a casserole, mixed together with fresh spinach, tomato sauce, mozzarella cheese and Parmesan cheese. I cooked the orzo first and then baked it for 30 minutes with the other ingredients mixed in.
I have often wished for a different pasta shape, and now
I’ve found it.
For easy-to-make recipes, order "Help! My Apartment Has a Kitchen!"
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