Get creative with orzo in soups, salads, side dishes, and more.
Shaped liked a melon seed or a large grain of rice, orzo works well as a side dish and in soups, casseroles, and salads.
In our first risotto-style dish, Orzotto with Green and White Asparagus, orzo takes the place of Arborio rice, turning rich and creamy as it is stirred to doneness. Tender asparagus and fresh lemon zest add the welcome flavors of spring.
Indulge in the flavor of the Mediterranean with plump shrimp tossed with lemon and pepper. Serve over parsley orzo with sautéed asparagus for a fine accompaniment and complete dish.
Lemony dressing and fresh mint add vibrant flavor to this pasta salad. Serve chilled or at room temperature, and garnish with pretty mint leaves for presentation.
Cannellini beans, native to Tuscany, work beautifully in this rustic soup because they hold their shape after simmering in the flavorful broth. In addition, the orzo pasta absorbs all of the right flavors of this warming dish.
At only 342 calories per serving for both the chicken and orzo,, this complete dish is an ideal, healthy (and tasty) choice to serve to family and friends.
Try your hand at a little French cuisine in the comforts of your own home, with this lamb chop and orzo recipe. Garnish each plate with a lemon wedge and thyme sprig, and pair with a glass of fruity red wine to create a Provençal menu.
Ready in under 30 minutes, this quick salad may be low in calories, but it’s great in taste! Tip: shorter pastas like orzo generally cook faster than the longer varieties, so keep a close watch as you cook to avoid an unwanted texture.
This delicious salad is ready in a snap thanks to rotisserie chicken and a four-ingredient vinaigrette. Leftover salad is also good the next day for lunch; stir in a handful of arugula to add a fresh touch, if you have extra on hand. Serve with pita wedges.
Chicken noodle soup is probably the top comfort food of all time. This recipe requires time and dedication since you'll need to start a day ahead to prepare the tasty homemade broth, but its nutritional value and great taste make it worth the extra work.
Orzo cooks quickly and soaks up flavor from the vinaigrette. Double the vinaigrette and spoon some over the top of the fish for even more flavor, if you like.
Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine. Tip: Sear the scallops while the orzo cooks to save time and ensure the dish stays warm until mealtime.
Avgolemono (ahv-goh-LEH-moh-noh) is a tangy Greek chicken soup that combines chicken broth, eggs, and lemon juice. Traditional versions include rice; our interpretation uses orzo for a unique twist.
Grilling the vegetables lends this pasta salad a pleasant, smoky flavor. You can prepare and chill it up to a day ahead. To save time, drain and chop a seven-ounce jar of roasted red bell peppers. Slide a skewer or toothpick through the red onion to hold them together as they cook.
The entire fennel plant is used in this recipe, so purchase one with fresh-looking fronds. The bulb adds flavor, while the feathery green fronds finish the dish. The wine is added with a broth to keep more of the wine flavor and balance the licorice hint from the fennel.
This 5-star shrimp and orzo recipe has simple ingredients, but it is full of flavor. Parmesan cheese works in this dish, too, if you don't have pecorino Romano on hand. Serve leftovers as a great cold pasta salad for lunch.