Orzo

There are many different ways to serve orzo. It can be an ingredient in soup, and in Italian soups, such as minestrone. It can also be part of a salad, a pilaf, or giouvetsi, or baked in a casserole. When the pasta is made, orzo can be colored by saffron, chilies, and black beans to yield yellow, orange, or black pasta. ==Other names==

Orzo is essentially identical to the (, ), or ( when in soup) in Greek cuisine, () in Turkish cooking, and (, ) in Egyptian cooking. In Spain, the equivalent pasta is called (also the Spanish word for 'pine nuts', which orzo resembles) or . Ptitim is a rice-grain-shaped pasta developed in the 1950s in Israel as a substitute for rice. It is also part of the traditional cuisine of eastern France, from Lorraine to Provence, where orzo is called or depending on the region. In Alsace, orzo is typically served in a chicken broth. ==See also==