Pearl barley is a polished grain used in Trentino soups; it is not the rice-shaped pasta called orzo in English.
In Trentino, orzo perlato is the base of orzetto alla trentina.
Pearl barley brings a rounded grain and a substantial texture to Trentino soups. Rinse it until the water runs clear, then simmer with the vegetables until tender.
Rinse pearl barley before adding it to soup. Follow the cooking time for your particular product and recipe, then taste a grain to check that it is tender. Keep enough liquid in the pot for the grains to cook evenly.
Orzetto is a family of barley soups in Trentino rather than one fixed formula. Recipes may add vegetables, potatoes, beans, smoked pork or broth; pearl barley is the grain that gives the soup its name and body.
Italian orzo perlato means pearl barley. English grocery shelves also use “orzo” for rice-shaped pasta, but that pasta is not the grain in orzetto. Look for barley grains on the ingredient label.
Buy pearl barley sold as a grain and check the package cooking instructions. Do not substitute orzo pasta; its shape may resemble barley but it is made from pasta dough.
Store uncooked barley in a sealed package or container in a cool, dry pantry and follow the label. Keep it away from moisture and strong odors.
No. Pearl barley is a cereal grain; orzo pasta is shaped pasta. The Italian name for pearl barley is orzo perlato.
Not always. Some recipes soak the grain, while others rinse it and cook it directly. Follow the method for the particular barley and recipe.
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