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Jun 7, 2005 07:23 PM

orso pasta?

  • t

bought some today and have never used it. anyone have a good summer recepie suggestion? thanks!

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  1. I've seen it called orzo too, but don't know what's correct.

    I've linked a recipe below that is pretty close to what I do at home, but I use orzo instead of rice. A quick Google search for "Greek Lemon Soup" will give you more versions.

    This soup has a definite lemon-y zest, and is creamy from the egg. The egg shouldn't be in clumps or even in flowers (like Chinese Egg Flower Soup). Instead, it makes a soup that's milky in consistency. It's usually a love it or hate it dish, so only try if you love lemon. I find it to be a perfect summer soup, with a sandwich or salad.


    1. This is courtesy of the LCBO (Liquor Control Board of Ontario). Tastes really good and goes well with Lamb.

      Orzo with Feta

      12 oz (375 g) orzo
      2 tbsp (25 mL) butter
      8 oz (250 g) feta cheese, finely crumbled
      1 tbsp (15 mL) chopped mint
      Freshly ground pepper
      ΒΌ cup (50 mL) whipping cream

      1. Bring a large pot of water to boil on high heat. Stir in orzo and cook for 5 minutes or until tender. Drain, return to pot.

      2. Mix in butter, feta, mint and pepper. Keep warm and stir in cream just before serving.

      1. Here's a link to a recent thread - you may find some recipes/ideas there.


        2 Replies
        1. re: ju

          My thread! I actually finally got around to doing the Indian Recipe last, and it turned out okay, but not something I would make again. The ground lamb I got was VERY heavy and lamby, so the taste and texture to me wasn't that great!

          Epicurious has another great recipe in that post for Apaspargus and Procuitto Orzo Pilaf.

          From now on though, I'll stick to using Orzo in Soup and Cold Salads though...


          1. re: Dommy!

            Yes, it was your link, Dommy.
            I've made the Epicurious Orzo w/asparagus & prosciutto and it was delicious. I've also made variations using ham instead of prosciutto, and with more vegetables (added blanched snowpeas and carrots) with equal success.

        2. For some reason, I always boil orzo in stock, rather than plain salted water. It seems to have a deeper flavor all on its own, which is useful when you are just tossing with something light.

          1 Reply
          1. re: rudeboy

            Yes, I always use chicken stock BUT I also always toast the orzo in a little olive oil first, usually along with some finely chopped onion or shallot, then add the stock, cover and cook. Toasting it gives a nice new depth of flavor, in my opinion--actually, it's the recipe on the side of the box of the Ronzoni Orzo.

          2. I use orzo as a substitute for rice in many recipes. For example it is great in Tomato "rice" soup. And of course it is in "Italian Wedding Soup" which is one of our favorties.