Kritharaki – Greek Orzo Pilaf

In Greek cuisine, kritharaki (literally “little barley”) is the name given to orzo, a small rice-shaped pasta. Kritharaki pilaf transforms this humble pasta into a comforting side dish that rivals traditional rice pilafs. It shares a family resemblance with Pilafi, but using orzo gives the dish a distinct texture and taste. In many Greek homes, orzo pilaf is a favorite for its versatility and quick cooking time. A simple version of this dish involves sautéing orzo in olive oil until it turns golden, then adding broth and seasonings for simmering. Some recipes even include a bit of tomato paste or roasted red bell pepper for richer color and sweetness, making it a little like risotto alla Greca.

The flavor of kritharaki pilaf is subtle and rich. Toasting the orzo first brings out a gentle nutty note, while simmering it in stock imparts savory depth. Seasonings like garlic, onion, and a pinch of oregano add character, and a knob of butter or extra oil provides silky richness. The final texture is somewhere between rice and pasta: the grains cling together just enough to be moist but not mushy. The dish is usually a pale golden color, speckled with herbs or tiny pieces of vegetables if they are added. Some cooks serve it with crumbled feta or a grind of pepper on top. Though its preparation is simple, every spoonful has a satisfying blend of buttery warmth and aromatic spice.

Kritharaki pilaf can be served year-round and pairs well with many Greek dishes. It is a classic match for grilled lamb chops or souvlaki, as the tender, buttery orzo catches the meat’s juices and balances their robust flavors. It is also a welcome partner to slow-cooked stews and casseroles—picture a warm bowl of kritharaki topped with a spoonful of tomato-braised beef or roasted chicken pieces. Orzo pilaf is common in Greek-American households too, appearing on holiday tables alongside other traditional dishes. A simple version might also be served as a light meal on its own, perhaps with a sprinkle of dill or parsley and a squeeze of lemon. For example, some cooks stir in a spoonful of tomato paste or finely chopped bell pepper at the end for extra color and sweetness. Despite its unassuming nature, orzo pilaf is beloved for being quick to make and universally pleasing.

Seasonally, kritharaki pilaf can appear at festive gatherings as well as casual dinners. Its quick cook time makes it ideal for weeknight meals, yet it is flavorful enough for a celebratory table. It never tries to stand out on the plate, but it excels at completing a meal. For many families, it is a familiar staple – sometimes served plain as a neutral base, other times jazzed up with mixed vegetables or cheese. In all its forms, Greek orzo pilaf remains a testament to the idea that modest ingredients can combine into something rich and comforting.