Shaped like large grains of rice (and called "barley" in Greek), orzo pasta is a favorite in both Greece and the US. This organic variety made from durum and semolina flours is a versatile and delicious pantry staple. Orzo makes and excellent pasta salad and can even be combined with rice for an interesting take on pilaf. It's also a key ingredient in classic Greek dishes like yiouvetsi.
The only kritheraki I'll use!
I've tried a lot of brands that are just fine, but this is exceptional. I don't know if it's because it's thicker than most or if it's because it's organic. This cooks more evenly than others and becomes the perfect al dente consistence. Best of all it really is divine cooked in a sauce rather than boiled in water, drained and added to a sauce. When cooked in a sauce this kritheraki has the right amount of starch to thicken a sauce to the right consistency.
My wife is a skilled chef and used the orzo in her favorite lamb shanks recipe. She loved it and I did too!
great to use in soups