Called risoni in Italy (literally “barley”), and “Greek pasta” in the Netherlands, orzo is a pasta shaped like rice.
It is found in many Mediterranean meals: apart from soups, cold salads or rice pilaf, you can also cook it as a risotto and you will then obtain a denser and firmer texture.
Use 100g of orzo per serving. Add to a pot with 3 times the volume of water (minimum 500ml). Bring to a boil and while stirring occasionally, let it simmer for 8min for al dente pasta, or up to 10min.
Contains gluten (wheat).
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Keep cool and dry, avoid direct sunlight
Nutrition-facts (per 100g)