Salud Viva's White Orzo is an Italian ingredient that falls into the category of dried pasta made from durum wheat semolina. The grains are made by extrusion, which keeps the dough below 45°C. This process is done under vacuum and at low speeds to avoid denaturing the proteins. Its name means barley, from the Latin hordeum, but its shape is like a flattened, more elongated grain of rice. It's very popular in Italy, where it's called "risone," and it's also widely used in other Mediterranean countries, such as Greece, Turkey, and Cyprus, where it's known as "kritharaki." It's also used in some parts of the Middle East. It's recommended to cook it for 6 to 8 minutes, either in boiling water or in boiling broth. Ideally, it should be al dente and not overcooked. However, another way is to toast it beforehand, dry, with a little oil, then add the liquid, in a proportion of a little more than half, and cook until absorbed, as we would do, for example, in a paella. Like all pasta, it's very versatile when it comes to cooking. Given its shape and size, orzo is often used in soups. It's also sometimes substituted for rice in dishes where rice starch isn't necessary, such as pilaf. Store in a cool, dry place at room temperature.