Easy Orzo Recipe

"When I'm rushing to make dinner and wracking my brain to figure out a quick side dish, I've trained myself to think: orzo! This tiny pasta has become my secret weapon. Orzo is a small, rice-shaped pasta that cooks incredibly fast. Within 10 minutes, this orzo recipe tastes comforting and nostalgic, pairing the tender grains with butter and a hint of lemon. It's so tasty, and it pairs with everything from chicken to shrimp to vegetarian mains. It's one for the regular rotation!"

"There are two methods for cooking orzo: the pasta method (cooking in a large pot of boiling water and draining) and the rice method (simmering with less water until it's all absorbed). I've found the best way to avoid sticky orzo is the pasta method: it makes deliciously tender, well-separated grains. The rice method comes out creamier, but you run the risk of it coming out sticky or waterlogged. Here's how to cook orzo:"

"Add the orzo, bring back to a boil, and cook for 8 minutes. Taste a grain. If it's mostly tender with a small amount of "chew" in the middle, it's done. If not, cook 1 to 2 more minutes: just take care not to overcook it. Drain and season. Drain the water from the pot, then return the orzo back to the pot. Season with salt, butter and lemon juice. Instant side dish!"

Orzo is a small, rice-shaped pasta that cooks quickly and becomes tender in about 8–10 minutes. The pasta method—boiling in ample water and draining—produces well-separated, nonsticky grains, while the rice method uses less water for a creamier texture but risks stickiness. Typical seasoning includes salt, butter or olive oil, and lemon juice, with optional parmesan. The dish is extremely versatile, accepts add-ins like spinach, cherry tomatoes, or feta, and pairs with proteins such as chicken, shrimp, or fish, or with vegetarian mains.

Read at A Couple Cooks