Orzo

Orzo

Orzo, sometimes referred to as risoni, is Italian for Barley. The name orzo, however, is more popular in America than it is in Italy. Unlike its literal name translation, however, orzo is not barley. Like any pasta it as a neutral taste that takes on the flavor of whatever recipe it is cooked in. Orzo has a chewy texture and it’s tiny shape makes it great in salads, soups, casseroles, and rice dishes.

Even though orzo looks like and is the size of rice, it is different. Unlike rice, orzo is a pasta grain made with wheat semolina flour, so it is not gluten-free.  It’s easy to mistake them for each other and clear labels in your kitchen will help you easily identify which is which.

Our orzo is made from semolina flour, wheat gluten, egg whites, and water. Semolina flour , the main ingredient in most gluten-based pasta, comes from durum wheat.

Orzo and toasted orzo makes a tasty side dish or main meal. Prepare it like any other pasta in boiling water with salt, or toast it first in olive oil before boiling in a liquid to give it a nutty flavor. To make a traditional rice pilaf with toasted orzo pasta add basmati rice. Orzo adds a heartiness to soups without making the mess the way a noodle does. Make sure to add it in the last few minutes of cooking so it isn’t overcooked.

At Mount Hope Wholesale our orzo comes in two bulk sizes, a 5 lb bag or a 50 lb case. We also carry a few different styles of orzo for every need. Change up your recipe and try our Sweet Potato Orzo or flavored flavored Southwestern orzo.