rice orzo pilaf recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best rice orzo pilaf recipe

Rice orzo pilaf is a staple in many Mediterranean households, and I’m excited to share my favorite recipe with you.

As a busy mom, I love this dish because it’s easy to make and can be prepared ahead of time.

The combination of fluffy rice, crunchy orzo, and aromatic spices is a perfect blend of flavors and textures that my family devours every time.

This recipe is also a great way to get my kids to eat more vegetables, as you can easily sneak in chopped veggies like carrots or zucchini into the pilaf without affecting the flavor.

Plus, it’s a great way to use up leftover rice and veggies, reducing food waste in our household.

Rice Orzo Pilaf

4.9 from 852 votes

A simple and flavorful side dish featuring toasted orzo pasta and fluffy white rice cooked in a savory broth. This pilaf is a versatile accompaniment to grilled meats, roasted vegetables, or stews.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Pilaf

2 tablespoons unsalted butter or olive oil
1 cup orzo pasta
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup long-grain white rice, rinsed and drained
3 cups low-sodium chicken or vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley (optional)

👨‍🍳Directions

1Melt the butter in a large skillet or saucepan over medium heat.
2Add the orzo pasta and cook, stirring frequently, until it turns a deep golden brown, about 3 to 4 minutes.
3Add the chopped onion to the pan and cook, stirring occasionally, until softened and translucent, about 3 minutes.
4Stir in the minced garlic and cook for 30 seconds until fragrant.
5Add the rinsed rice to the pan and stir to coat with the butter and onion mixture.
6Pour in the broth, salt, and pepper, and bring the liquid to a boil over high heat.
7Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer gently for 18 to 20 minutes.
8The rice and orzo should be tender and all liquid absorbed.
9Remove the pan from the heat and let it stand, covered, for 5 minutes.
10Fluff the pilaf with a fork, stir in the fresh parsley if using, and serve warm.

🔧Equipment

Large skillet or saucepan with lid
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 6g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 520mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 7g

📝Notes

For a richer flavor, use chicken broth. To make it vegetarian, substitute vegetable broth and use olive oil instead of butter. You can also add a pinch of dried thyme or oregano with the garlic for extra aroma.

Watch Video Of How Rice Orzo Pilaf Works

I’m so glad you’re here to try out this amazing rice orzo pilaf recipe! It’s truly a crowd-pleaser, and I’ve served it at countless family gatherings and potlucks without fail.

Not only is it deliciously flavorful, but it’s also packed with nutritious goodness from the veggies and whole grains. To store any leftovers, simply refrigerate or freeze them until you’re ready to reheat – just add a splash of water or broth to help restore the texture.

❓ Frequently Asked Questions About Rice Orzo Pilaf

Q: What is the difference between rice and orzo?

Rice and orzo are both types of grains, but they have some key differences. Rice is a type of cereal grain that is native to Asia, while orzo is a type of pasta made from durum wheat. Orzo has a nutty flavor and chewy texture that pairs perfectly with the fluffy rice.

Q: Can I use any type of rice for this recipe?

While you can use any type of rice for this recipe, I highly recommend using short-grain rice like Arborio or Calrose. These types of rice are specifically designed to absorb liquid and retain their texture, making them perfect for pilaf recipes.

Q: How do I prevent the pilaf from becoming mushy?

To prevent the pilaf from becoming mushy, make sure to cook the rice and orzo separately before combining them. Also, don’t overmix the pilaf after it’s cooked, as this can cause it to become sticky and clumpy.

Q: Can I make this recipe in advance?

Yes, you can make this recipe in advance! In fact, it’s one of the best parts about this dish – it gets better with time. Simply cook the pilaf as instructed, then refrigerate or freeze it until you’re ready to serve. When reheating, add a splash of water or broth to help restore the texture.

Q: Are there any variations on this recipe that I can try?

One variation you might enjoy is adding some heat to your pilaf with diced jalapeños or red pepper flakes. You could also try adding some fresh herbs like parsley or dill for extra flavor.

Similar Posts