Place the orzo in a saucepan and cover with cold water. Step 7: Pour Uncooked Pasta in Pot. 8 to 10 minutes. Method 3: Heat a couple tablespoons of olive oil in a frying pan, add a finely chopped onion and the orzo, and sauté for two to three minutes. How long does it take to boil orzo? Add Tip Ask Question Comment Download. Taste frequently for doneness as soon as the water begins boiling. A trick is to cook it separately, drain it, … Method: Tip the orzo pasta into your dish, add the oil and salt and cover it with boiling water, so the water level’s above the orzo, but you’re not filling the dish. Bring 500 ml (1/2 quart / 2 cups) salted water to a boil. It will double in size when it is cooked , however the longer it is kept in the liquid the bigger it will grow until ultimately all liquid has been absorbed. Chick-fil-A Launches Its First Chicken Parmesan Meal Kit + Newsletter Shop Site Feedback FAQ / Help Center. 75 grams of orzo per portion; A splash of oil and a sprinkling of salt. Use as directed in recipe for salads, or serve simply with butter and parmesan on it. Boiling water (although you can use the microwave to boil the water!) Add in 1 cup of orzo, simmer for 10 minutes, test for doneness to your taste, drain. Join the discussion today. Have spoon ready for use. Season and bring to the boil. 6 of Our Favorite Chefs Give Us a Peek Into Their Pantry. When the water is boiling, pour the uncooked pasta from the box or bag into pot. MAY SPLASH BE CAUTIONS AND CAREFUL. BE CAREFUL AROUND HOT SURFACE AND BOILING WATER. General Discussion. Does orzo double in size when cooked? Barilla® Orzo is made with non-GMO ingredients. Read the orzo - how long to cook discussion from the Chowhound General Discussion, Orzo food community. If the orzo you have is not made from durum wheat and you want al dente, reduce cooking time to 7 to 8 minutes. Orzo Pasta: The Rice-Shaped Pasta Orzo, which means "barley" in Italian, is used most traditionally in soups, but this very versatile, rice-shaped pasta has been widely adapted by chefs in Italy and America for both main courses as well as side dishes.