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Barley isn't orzo, is it??????

c oliver Oct 9, 2009 11:25 AM

In another thread about risotto, some people posted that they use barley in risotto-type dishes. Rice is a grain and I THINK barley is grain. Made sense but then someone posted that barley is orzo and I may be crazy but I'm 99.9% sure that orzo is definitely a pasta. The mods didn't want the thread to get into a discussion about what constitutes risotto. I just want to have it verified that barley IS NOT orzo and that orzo IS pasta. Thank you :)

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  1. h
    Humbucker RE: c oliver Oct 9, 2009 11:28 AM

    A quick search on Wikipedia yields this:

    "Orzo (from Latin hordeum, sometimes called Italian rice) is Italian and means "barley" [1], from which orzo was originally made. However, in common usage in the United States, orzo is understood to mean rice-shaped pasta, slightly smaller than a pine nut. "

    1 Reply
    1. re: Humbucker
      c oliver RE: Humbucker Oct 9, 2009 11:36 AM

      Ah, thanks. It doesn't sound from what you quote that orzo is any longer made from barley.

    2. maplesugar RE: c oliver Oct 9, 2009 11:32 AM

      Orzo is most definitely a pasta, small rice-shaped pasta. Barley is a grain. I have barley (pot and pearl) in my pantry and it looks nothing like pasta.

      People have made barley risotto(using barley in place of rice) which might be the source of some of the confusion?

      ETA: Barley http://www.albertabarley.com/barley/b...
      Barilla's orzo info: http://www.barillaus.com/Home/Pages/O... according to Barilla orzo means "barley" in Italian

      1. alanbarnes RE: c oliver Oct 9, 2009 01:34 PM

        To whoever said that orzo (the pasta) is the same thing as barley (the grain):

        If I'm coming to dinner at your house, please do not serve orecchiette.


        6 Replies
        1. re: alanbarnes
          MMRuth RE: alanbarnes Oct 9, 2009 01:38 PM

          Because you don't want to be served ears?

          1. re: MMRuth
            c oliver RE: MMRuth Oct 9, 2009 01:43 PM

            I'll be having some pig ears (and other parts) for lunch tomorrow but I'd hate for it to be the base for a risotto.

            1. re: MMRuth
              lgss RE: MMRuth Oct 10, 2009 05:05 PM

              You probably don't want vermicelli either...

              1. re: lgss
                Karl S RE: lgss Oct 10, 2009 05:33 PM

                Then there's ziti...

                1. re: Karl S
                  small h RE: Karl S Oct 11, 2009 07:59 AM

                  And I don't care if it does come from the head of an angel, I'm not eating a bowl of hair.

            2. re: alanbarnes
              schrutefarms RE: alanbarnes Oct 10, 2009 11:39 AM


            3. mbfant RE: c oliver Oct 10, 2009 10:42 AM

              Is it clear now? There is a pasta called orzo, made of durum wheat like other dried pastas. But orzo is the Italian word for barley, the grain. Orzo, barley, cooked in the manner of risotto is called orzotto.

              3 Replies
              1. re: mbfant
                c oliver RE: mbfant Oct 10, 2009 11:19 AM

                Sorry, I didn't realize that you live in Italy. In English-speaking countries, I don't believe that anyone would call "barley" "orzo." Since I live in the US, I'll continue to make a distinction.

                1. re: c oliver
                  Ruth Lafler RE: c oliver Oct 10, 2009 03:28 PM

                  I think it's perfectly appropriate, when posting on an English-language website, to use the terms as they are defined in English: barley for the name of the grain and orzo for the name of the pasta (and, btw, I've seen recipes for "risotto" using orzo pasta).

                  But hey, I never knew "orzo" was the Italian word for "barley" so I learned something!

                  1. re: Ruth Lafler
                    c oliver RE: Ruth Lafler Oct 10, 2009 03:31 PM

                    I didn't know that either and, if I'd bothered to look and seen that mbfant live in Rome, it would have been clearer to me sooner.

              2. pikawicca RE: c oliver Oct 10, 2009 05:50 PM

                Orzo is a pasta, barley is a grain, and anything calling itself "barley risotto," just means that it's barley cooked in the manner of risotto.

                1 Reply
                1. re: pikawicca
                  c oliver RE: pikawicca Oct 11, 2009 04:25 AM

                  But in Italian the word for barley is orzo so that's where the confusion was. We all learn.

                2. m
                  MacGuffin RE: c oliver Aug 8, 2010 09:27 AM

                  "Orzo" also refers to ground, roasted barley and the hot beverage from which it's made. It's very popular in Italy and is found in many espresso bars (in fact, I wrote to Starbucks several years ago suggesting that it might be a non-caffeinated option for those who don't like coffee and received the usual form letter in reply). It's usually prepared at home in a moka pot, although instant options are now available, and is often served to children. I have a two-serving Bialetti pot that's manufactured specifically for use with orzo--very cute! The beverage is quite bitter and is treated in much the same way as espresso, i.e. as cappuccino, latte, straight up with lemon rind, etc.

                  I just turned up a nice little article: http://www.lonelyplanet.com/travelblo... . I've only used the Nestlé products but these look lovely.

                  7 Replies
                  1. re: MacGuffin
                    Val RE: MacGuffin Aug 8, 2010 09:52 AM

                    Very interesting thread here!! I did not know that Orzo in Italy is barley....well, at a Korean restaurant I went to in San Francisco in June, my son and I requested tea with our meal...they brought out a pitcher of barley tea...we totally loved it! They pan-toast the barley and make a tea from it but it is not ground up, as in the Italian fashion!

                    1. re: Val
                      MacGuffin RE: Val Aug 8, 2010 10:33 AM

                      Yes, the Koreans call it "boricha" and the Japanese call it "mugicha." It's very easy to prepare and is a wonderful thirst-quencher in the summer. If you'd like to make a pitcher, use 3 tbsp. for every quart of water; bring to a boil and simmer gently for 10 minutes (I leave the pot covered the entire time). Strain and chill. If you'd like to make a larger amount, increase the amount of barley but keep the water the same until you've strained it, then dilute with the correct proportion of room-temperature water--it's easier to handle a quart of boiling water than a larger amount.
                      You can also find parched, roasted corn in Korean stores that's used to make a drink called "oksusucha." I like to use 2 tbsp. barley and 1 tbsp. corn for my chilled "tea." Very refreshing and no sugar necessary although Il Hwa makes a barley soda I like called McCol that's (very) sweet.

                      1. re: MacGuffin
                        Val RE: MacGuffin Aug 8, 2010 11:55 AM

                        Thanks, MacGuffin...that's what I LOVE about going to ethnic places in big cities...you request tea with your meal and it's like a little adventure...they will invariably all bring something new or different to the table! At a Vietnamese place we went for lunch in SF, they brought a beautiful pot of genmaicha to our table...first time I'd ever had that, too! And also adored it! Where I live in SWFL, they just bring a pot of Lipton, oolong if you are very very lucky but haven't seen that in a few years even...ugh!

                        1. re: Val
                          MacGuffin RE: Val Aug 8, 2010 12:38 PM

                          We're getting OT here but if you like genmaicha, this is my favorite vendor for Japanese green tea: http://hibiki-an.com/ . I can safely assure you that theirs is a cut above what you'll find elsewhere because genmaicha isn't a high-end tea (that's why the rice is added). Very delicious and soothing.

                          1. re: MacGuffin
                            Val RE: MacGuffin Aug 8, 2010 01:34 PM

                            I hear you...I kind of like it that it's the working person's green tea...and I don't mind just buying a bag of loose genmaicha from my nearby Asian store...but thanks for the link! The toasted rice brings a great nuttiness to the green tea.

                            1. re: Val
                              MacGuffin RE: Val Aug 10, 2010 05:45 AM

                              Try the genmai matcha-iri; very rich.

                    2. re: MacGuffin
                      lagatta RE: MacGuffin Aug 10, 2010 08:53 AM

                      I think it was first used in wartime and other periods of shortages. But some people grew to appreciate the taste, and, of course, it was a caffiene-free alternative hot beverage.

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