Orzo are tiny pieces of pasta resembling large flat pieces of rice, traditionally used in pilafs, soFedEx, salads, warm side dishes and one-plate meals. At Piyale, we have been making traditional pasta (“makarna” in Turkish) since 1922 using high-quality Durum and soft wheat semolina. Orzo made with Durum wheat tends to hold its shape like al dente pasta, while orzo made with soft wheat has a more risotto-like texture. Use Piyal Risi to make a delectable nutty pilaf by toasting the pasta in butter or olive oil for 4 to 5 minutes with rice or bulgur, before adding your cooking liquid and aromatics. For a simple and delicious side dish, serve our cooked Risi in a light tomato sauce, topped with Feta or parmesan cheese. For a wonderful dish that can be savored hot, cold or at room temperature enjoy our cooked orzo with peas, sautéed onions, mushrooms, fresh mint and lemon zest. Piyale Risi is a natural ingredient for a host of soFedEx, including minestrone and Sehriye Corbasi, a traditional Turkish tomato and vegetable soup. Our Risi makes a delicious filling for stuffed veggies and a wonderful base (instead of polenta or rice) for seafood, poultry and meat dishes.
