orzo and rice pilaf recipe
The Best orzo and rice pilaf recipe
I have been making this orzo and rice pilaf recipe for years, and it is one of those side dishes that just works with everything. My kids love it because it is simple and buttery, and my husband always asks for seconds. It is perfect for a weeknight dinner or a holiday meal because it comes together with basic pantry ingredients.
The combination of orzo pasta and long grain rice gives you a nice mix of textures, and the toasted pasta adds a nutty flavor that makes it feel special. This recipe is inspired by classic Mediterranean pilaf, where pasta is browned in butter before adding the rice and broth. That simple step makes a huge difference in the final taste.
The orzo gets golden and toasty, while the rice stays fluffy and separate. Together they soak up the seasoned broth and become tender without turning mushy. It is a foolproof technique that even beginner cooks can master.
Health wise, this pilaf is a good source of carbohydrates for energy, and you can easily make it lighter by using brown rice and whole wheat orzo. I often add sauteed onions or garlic for extra flavor and nutrients. It is also a great way to use up leftover broth or add in some frozen peas or carrots for color and vitamins.
My family eats it alongside grilled chicken or roasted fish, and it always feels like a complete meal. What I love most about this recipe is how adaptable it is. You can throw in fresh herbs like parsley or dill, or stir in some toasted almonds for crunch.
It reheats beautifully, so I often make a double batch for lunches during the week. Whether you are serving it for a Sunday dinner or a holiday gathering, this orzo and rice pilaf is a reliable, crowd pleasing side that never disappoints.
Orzo and Rice Pilaf
A simple and flavorful side dish combining toasted orzo pasta with fluffy long grain rice, cooked in seasoned broth. This versatile pilaf pairs well with chicken, fish, or vegetables and comes together in under an hour.
🥘Ingredients
For the Pilaf
👨🍳Directions
Serve warm.
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Orzo and Rice Pilaf Works
This orzo and rice pilaf is always a good idea because it is simple, versatile, and loved by everyone in my family. I make it for weeknight dinners, holiday feasts, and potlucks, and it never fails to get compliments.
To store leftovers, let the pilaf cool completely, then transfer it to an airtight container and refrigerate for up to four days. For reheating, I add a tablespoon of broth or water and warm it in a skillet over medium low heat, stirring occasionally until it is hot and fluffy.
You can also reheat it in the microwave in 30 second bursts, but the stovetop method gives the best texture. This pilaf works beautifully alongside roasted chicken, grilled fish, or even as a stuffing for bell peppers.
It is a reliable, comforting side dish that fits any occasion and makes meal prep easy.
❓ Frequently Asked Questions About Orzo and Rice Pilaf
1. Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but you will need to adjust the cooking time and liquid. Brown rice takes about 40 to 45 minutes to cook, so add an extra 1/2 cup of broth and simmer covered until the rice is tender. The orzo may become softer, but the pilaf will still taste great.
2. Do I have to toast the orzo first?
Toasting the orzo is a key step because it brings out a nutty flavor and helps the pasta hold its shape during cooking. Skipping this step will result in a milder taste and softer texture. It only takes a few minutes and makes a big difference.
3. Can I make this pilaf ahead of time?
Absolutely. You can make the pilaf up to two days in advance. Let it cool completely, then store it in an airtight container in the refrigerator. To reheat, add a splash of broth or water and warm it in a skillet over medium low heat, fluffing with a fork until heated through.
4. What can I add to this pilaf for more flavor?
You can stir in sauteed mushrooms, toasted almonds, or pine nuts for extra texture. Fresh herbs like dill, thyme, or chives work well too. For a bit of color, add frozen peas or finely diced carrots during the last 5 minutes of cooking.
5. Is this recipe gluten free?
No, this recipe is not gluten free because orzo is a type of wheat pasta. To make it gluten free, use gluten free orzo or substitute with quinoa or rice shaped gluten free pasta. Check that your broth is also gluten free.