Orzo pasta

Find it makes a better pasta salad than a hot pasta dish. Like to make it with roasted tomatoes, feta, lots of lemon, olives, and herbs like oregano, red Chile flake, loads of Olive oil. Nice with grilled shrimp or chicken.

I’ve used it hot and cold. I like it. Great in soups in which you want to add pasta. I have a saffron white wine Parmesan recipe for a side that people love.

Eataly in New York makes all their own pasta. In one dish, the gnocchi is infused with saffron. They steep the saffron in hot water and make a tea, then use the tea as liquid in the dough. It gives a milder taste of the saffron, which is the earthy, savory, marine like flavor.

I'd imagine infusing orzo with saffron tea would be interesting.

I add a little Better than Bullion chicken stock to the cooking water when making it for salads.

Here is a favorite pasta salad recipe I've made many times with orzo. It's best served hot when the feta is creamy, but cold (or reheated) leftovers are also decent.

Minty Lamb and Sausage Orzo with Grilled Artichokes

Cook it like you would risotto. Slightly brown it in a little butter/olive oil, add garlic, white wine reduction, add a little tasso and mushrooms, then start reducing chicken stock, add shrimp, splash of heavy cream, squeeze of lemon, parmesan, and finish with a little truffle oil. Cooks a lot quicker than risotto. And like someone else mentioned, it will stick to the bottom of the pan so stay close.