Flavorful Orzo Rice Pilaf: A Hearty Weeknight Side (Print Version)
Whip up this easy, flavorful orzo rice pilaf! My simple recipe brings a comforting side dish to your table, perfect for any weeknight meal.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian (if using veggie broth)
# Ingredients:
→ Base Ingredients
01 -
1 tbsp olive oil
02 -
1 tbsp unsalted butter
03 -
1 cup orzo pasta
04 -
1 small yellow onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1 cup Basmati rice, rinsed and drained
07 -
2 ½ cups chicken or vegetable broth
→ Flavor Enhancers
08 -
½ tsp dried thyme
09 -
½ tsp salt (or to taste)
10 -
¼ tsp black pepper (or to taste)
→ Finishing Touches
11 -
¼ cup fresh parsley, chopped
→ Optional Extras
12 -
Lemon zest for garnish
13 -
2 tbsp toasted pine nuts
# Instructions:
01 -
First things first, melt the butter and olive oil in a large skillet or Dutch oven over medium heat. Once shimmering, add the orzo. This is the crucial step for deep flavor, hon! Stir it constantly, letting it get beautifully golden brown, like toasted nuts. It should smell wonderfully nutty and toasty. Don't walk away from the stove here, or you might end up with burnt bits like I almost did once!
02 -
Once the orzo is perfectly toasted, toss in your chopped onion. Let it soften for about 3-4 minutes, getting translucent and fragrant. Then, add the minced garlic and cook for just another minute until you can really smell it – oh, that glorious garlic aroma! This builds the base for your flavorful orzo rice pilaf, so make sure these veggies are happy and soft.
03 -
Now, add your rinsed Basmati rice to the skillet. Give it a good stir with the orzo, onion, and garlic. Let it toast for another minute or two, stirring gently. This step helps the rice grains stay separate and fluffy later. I always feel like I'm giving the rice a little warm welcome before it gets cozy with the broth.
04 -
Pour in the chicken or vegetable broth, add the dried thyme, salt, and pepper. Bring it all to a gentle boil, then immediately reduce the heat to low, cover the pot tightly, and let it simmer for about 15-18 minutes. Seriously, resist the urge to peek! I've learned the hard way that lifting the lid messes with the steam, and you want that steam for perfectly cooked grains.
05 -
Once the cooking time is up, turn off the heat but leave the pot covered for another 5-10 minutes. This resting period is, I swear, where the magic happens. It allows the rice and orzo to absorb any remaining liquid and steam perfectly, resulting in a wonderfully fluffy texture. I usually use this time to quickly tidy up my chaotic counter.
06 -
Finally, remove the lid and gently fluff the flavorful orzo rice pilaf with a fork. You'll see those distinct grains and perfectly cooked orzo! Stir in your fresh chopped parsley. Give it a taste and adjust seasoning if needed. It should look vibrant, smell incredible, and be ready to serve. This is where all your hard work pays off!
# Notes:
01 -
Always toast the orzo until deeply golden; it's what gives this pilaf its incredible nutty depth.
02 -
Leftovers reheat best on the stovetop with a splash of broth to keep them moist, avoid the microwave if possible.
03 -
If you're out of Basmati, a good quality long-grain white rice can work, but rinse it extra well for fluffiness.
04 -
Serving with a squeeze of fresh lemon juice right before eating really brightens up all the flavors.
# Equipment Needed:
01 -
Large skillet or Dutch oven with lid
02 -
Measuring cups and spoons
03 -
Cutting board
04 -
Knife
05 -
Fine-mesh sieve
# Nutrition (Per Serving):
Calories: 350 kcal
Total Fat: 10g
Total Carbohydrate: 55g
Protein: 12g