Flavorful Orzo Rice Pilaf: Simple Side Dish Recipe (Print Version)
Learn to make my flavorful orzo rice pilaf! This simple, comforting recipe is packed with savory goodness, perfect for any meal. Get the easy steps here.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian-friendly
# Ingredients:
→ Orzo Rice Pilaf Base
01 -
1 tbsp olive oil
02 -
1 cup orzo pasta
03 -
1/2 yellow onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 cup long-grain white rice
→ Flavor Boosters
06 -
2 ½ cups chicken or vegetable broth (low sodium preferred)
07 -
1 bay leaf
→ Seasoning Essentials
08 -
1/2 tsp salt (or to taste)
09 -
1/4 tsp black pepper, freshly ground
→ Finishing Touches
10 -
1/4 cup fresh parsley, chopped
11 -
1 tbsp fresh lemon juice
# Instructions:
01 -
First things first, get that orzo golden. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the orzo and stir constantly for about 3-5 minutes until it’s beautifully toasted and golden brown. You’ll smell it, that lovely nutty aroma – that’s your cue! This is where I almost always get distracted, so set a timer if you're like me. Don't let it burn, though; a little dark is okay, but black is a no-go!
02 -
Once the orzo is toasted, toss in your chopped onion. Sauté for about 3-4 minutes until it softens and turns translucent. Then, add the minced garlic and cook for just another minute until fragrant. Oh, that smell! It’s the best part of cooking, honestly. Just be careful not to burn the garlic; it can go from fragrant to bitter in a flash.
03 -
Now, stir in the long-grain rice, giving it a good mix with the orzo and aromatics for about a minute. Pour in the chicken or vegetable broth, add the bay leaf, salt, and pepper. Give it a good stir to combine everything. This is where I always double-check my salt; a little taste of the broth will tell you if you're on the right track.
04 -
Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly, and let it simmer for 15-20 minutes. Resist the urge to lift the lid! Seriously, don't peek. That steam is crucial for perfectly cooked rice and orzo. I’ve messed this up by peeking too early, and the rice ended up a bit crunchy.
05 -
After 15-20 minutes, turn off the heat but keep the lid on. Let the pilaf rest for another 5-10 minutes. This resting period is magic, allowing the grains to fully absorb any remaining liquid and steam. When you finally lift the lid, use a fork to gently fluff the orzo rice pilaf. You'll see those individual grains, not a sticky mess!
06 -
Remove the bay leaf (don't forget this!), stir in the fresh chopped parsley, and squeeze in a little fresh lemon juice. Give it a final taste and adjust seasonings if needed. Honestly, the lemon just brightens everything up so beautifully. Serve this warm, comforting pilaf alongside whatever main dish you're making! It's a winner, I promise.
# Notes:
01 -
Toasting the orzo is non-negotiable for that deep, nutty flavor. Don't skip it!
02 -
Store leftovers in an airtight container for up to 3 days. Reheats best gently on the stovetop with a splash of broth.
03 -
If you're out of fresh parsley, a sprinkle of dried oregano works in a pinch for an earthy twist.
04 -
A pat of butter stirred in at the end makes it extra luxurious and shiny!
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
wooden spoon
03 -
measuring cups
04 -
measuring spoons
05 -
cutting board
06 -
knife
# Nutrition (Per Serving):
Calories: 280
Total Fat: 7g
Total Carbohydrate: 45g
Protein: 8g