"Andy" > ha scritto nel messaggio
...
> Chemiker said...
>
>> THe short answer is "think couscous". Both couscous and rice, as well
>> as barley, will absorb the flavors in the cooking liquid.
>
>
> Orzo would be a better pasta substitute than couscous since it's shaped
> like
> rice and will cook up fluffier than couscous.
>
> Andy

When you cook orzo like a risotto, we call it "Orzotto". I have tryed
Orzotto con spinaci and is fantastic!
cheers
Pandora