Given the background description of some cooking related query, summarize the question into a title

Example input: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Example output: Tips for grilling duck legs?
Example explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Q: I am working on a scratch chicken, vegetable orzo soup. I'm not following any particular recipe, just shooting from the hip. I usually come up with a good meal but the problem I always run into though is with gauging how much pasta (or barley or rice) to add to a soup and keep it at all balanced. Protein and veggies are easy since those ingredients usually do not change in size during cooking but whenever I use a starch that changes in volume while cooking I end up with a soup that is either starch heavy (too much grain or pasta) or starch light (too much veggie and protein in relation to the starch.)So my basic question is: I have a half cup of dry orzo sitting at the ready. How many cups will that half cup turn into after cooking in soup stock? I am using orzo right now but would also be interested in seeing similar information for other types of pasta and any soup-suitable grains. Any rules of thumb or ideas for different approaches would be appreciated as well.Thanks!
A:
How to gauge orzo's change in volume from dry to cooked for a soup?