How To Cook Orzo
Easy orzo pasta that's ready in 10 minutes or less. Does it get better than that? Cooked orzo is great for pasta salad or can replace traditional spaghetti noodles in your favorite recipe.
Servings: 4 Servings
Calories: 190kcal
Instructions
Stovetop Instructions
- Pour water and salt into a smaller Dutch oven or a sauté pan and bring to a boil. (This takes 4-7 minutes, depending on the source of heat and elevation.)
- Add one cup of orzo to the pot of salted water and cook for 7-8 minutes, stirring frequently.- Al dente: ~ 6-7 minutes of cook time- Tender orzo: ~ 7-8 minutes of cooking time.
- Strain the water and use it as desired. (If you plan on baking the orzo or using it in a cold salad, rinse it thoroughly with cold water after straining it.)
Instant Pot Instructions
- Add water, uncooked orzo, and salt to an Instant Pot.
- Cook on high pressure for 2 minutes.
- Quick-release pressure, strain, and use in your favorite orzo recipe!
Video
Notes
Storage Tips
Orzo stores really well, so if you have leftover orzo pasta, don't fret. There are some helpful tips below, though!
- Refrigerate: Orzo needs to cool down first before storing it. Keep it in an airtight container in your fridge for up to 3 to 5 days.
- Freeze: If you somehow made more orzo than you bargained for, it freezes just fine. You can use it for meal prep. The best way to freeze orzo is in a zippered freezer bag like a Stasher. You can keep this orzo pasta recipe in the freezer for 3 months.
- Reheating: Use the stovetop to gently warm it up and back to life. You’ll want to add a little liquid at a time to get it to the right texture again. Some vegetable broth or water would work great here.
Nutrition
Calories: 190kcal | Carbohydrates: 39g | Protein: 6g | Fat: 1g | Sodium: 157mg | Potassium: 120mg | Fiber: 2g | Sugar: 1g | Calcium: 7mg | Iron: 1mg
