Cooked orzo pasta

Cooked orzo is a type of small, rice-shaped pasta, widely used in Mediterranean cuisine and especially in Italian and Greek dishes. Its name, "orzo," literally means "barley" in Italian, due to its similar appearance, although it is made from durum wheat semolina.

This ingredient is characterized by its versatility and quick cooking time, making it a practical option for preparing soups, salads, side dishes, or even main courses. Its soft and slightly firm texture allows it to absorb the flavors of broths, sauces, and other ingredients it is combined with well.

Origin: Orzo pasta has its roots in Italian cuisine, where it is commonly used in traditional dishes like minestrone soups or as a side. It is also very popular in Greek gastronomy, where it is used in recipes such as "kritharaki" (the Greek name for this pasta).

Properties: Being made from durum wheat, orzo pasta is a good source of complex carbohydrates, which provide slow-release energy. It also contains fiber, plant-based proteins, and small amounts of B vitamins and minerals like iron and magnesium. When cooked, it offers a satisfying consistency and integrates easily into various culinary preparations.

Synonyms in Latin American Spanish: In different Latin American countries, orzo pasta may be known as "fideos arroz", "fideos con forma de arroz", or simply "orzo", retaining the original Italian name due to its popularity. However, it is common to refer to it as a type of small pasta or short noodle depending on the regional context.