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I tried making orzo for the first time, and man I fell in love with it, now I have plenty left over, any recomendations for different variations of this loveable pasta?

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  1. I use it like fried rice. Little oil in the pan, some shallots or green onions or garlic or whatever you got. Some frozen peas, corn, leftover whatever, then the orzo. Maybe some soy sauce. Scramble a few eggs in the middle post-soy sauce.

    1. Here is a link to a recipe I came up with (please note, I reviewed my submission and made a correction, 1/2 lb (uncooked) Orzo not 1 lb) http://www.recipezaar.com/237374 .

      1. I've actually used it to make "rice" pudding. Came out great. It also works well in cold salads during the summer.

        1. You can treat it like a risotto. Just be sure, of course, not to overcook it.

          1. Giada DiLaurentiis has a recipe that we've enjoyed very much that includes orzo, chopped fresh grape tomatoes, green onions, and feta cheese. Here's a link. It's served at room temperature, though we've eaten leftovers straight from the fridge and it's great that way too. This is my favorite orzo recipe.


            2 Replies
            1. re: pringle347

              This does look good. I use leftover orzo plus whatever other veggies I have around to do pasta salads.

              1. re: pringle347

                This is a great recipe. I love making it in the summer.

              2. I make an orzo pasta salad with kalamata olives, feta cheese, red onions, wilted spinach, and a red wine vinaigrette.

                1. Recently I've been mixing it with rice (chopped onions, herbs, pine nuts whatever is handy) -- making like a pilaf. I'm also a big fan of orzo risoto.

                  2 Replies
                  1. re: Obessed

                    use it in chicken soup instead of noodles

                    1. re: Mel.D

                      I use orzo in past soup frequently- especially when I'm planning to pack it as lunch for a week. it doesn't seem to blow up and suck up all the broth in the same way noodles do.

                      This week, I'm having soup with chicken, orzo, chopped spinach, and feta cheese, a little oregano and cracked pepper to season. Very nice.

                  2. I like it served hot with fresh peas, mint and lemon zest.
                    Or hot with pesto and a bit more fresh grated parm.

                    Cold in a salad with feta, basil, tomato and a lemon vinaigrette.

                    1. Saute half a box of orzo in 2 tablespoons of butter for a few minutes until the orzo becomes a light brown. Add 2 1/2 cans of chicken broth (or better yet, homemade stock). Bring to a boil, turn down to a low simmer, and cover. Cook approximately 15 minutes, checking after 10 to stir. You may need to add some more broth near the end of the cooking cycle. When done, the orzo should be fat and very loose, not dry like rice. Add a tiny bit more broth if you need to. Place cooked orzo in serving bowl, add 1/2 cup (or more) freshly grated Parmesan or Locatelli and 1 cup fresh chopped basil. Salt and pepper to taste. Mix well and serve.
                      You can add peas to this and leave out the basil, if you desire.

                      1. I always have orzo in the pantry to use in avgolemeno soup.

                        Since it's always around I'll sometimes make a salad out of it: orzo, feta, olives, tomatoes, red or green onion, bell peppers and a red wine vinaigrette. I've done a mexican spin on this as well with mangoes and cotija and a lime cumin vinaigrette.

                        My actual favorite use is to just toss it hot with butter, a generous amount of parm, and some cracked pepper.

                        1. It is also good mixed with roasted peppers and onions.

                          1. For us this is more of a summer, blazing hot outside dish, but you might enjoy it in the spring. Place 2 cups cooked, cooled orzo in large mixing bowl. Saute 4 tuna/salmon/fish of choice steaks to med rare. Let fish sit for 10 min while you chop up 2 scallions, 1 green pepper, 1 red pepper, handful of black/green olives; blanch a handful of snow peas, refresh in cold water, drain well and add some grape or cherry tomatoes. Make your favorite oil & vinegar dressing or use this recipe: In large screw top jar, place 1 cup EVOO, 1/4 cup good balsamic vinegar, 2 T dijon mustard, 2 garlic cloves (I put on toothpick for easy extraction), s&p to taste, 1/2 cup minced herbs or combo (parsley, basil, dill, tarragon, etc.) Shake dressing well in jar, lightly dress salad, stir, enjoy. Serves 4