m. c. de marco: The New Kitchen Cookbook


Orzo is Italian for barley, though it sounds like rice and is made of pasta. Orzo is sometimes called risoni (big rice). I moved it here to the rice chapter after the restructuring of the pasta chapter because it cooks like rice.


  • 4 tbsp. olive oil
  • ½ lb. orzo
  • 2 cups chicken broth
  • handful of pine nuts (optional)


  1. Heat broth in a small pot.
  2. Toast pine nuts in dry sauce pan. Remove.
  3. Add oil to the pan and toast orzo in it.
  4. Add broth gradually, as with risotto.