Hearty Orzo Rice Pilaf: A Simple, Flavorful Side (Print Version)

Make this comforting orzo rice pilaf! A simple, hearty side dish packed with flavor. Perfect for weeknights, it's easy and always a crowd-pleaser.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian (with veggie broth)

# Ingredients:

→ Base Ingredients

01 - 2 tablespoons olive oil
02 - 1 tablespoon unsalted butter
03 - 1 cup orzo pasta
04 - 1 cup long-grain white rice
05 - 1 medium yellow onion, finely diced
06 - 3 cloves garlic, minced

→ Flavor Boosters

07 - 3 cups chicken broth (or vegetable broth)
08 - 1 teaspoon salt (or to taste)
09 - 1/2 teaspoon black pepper (freshly ground is best)

→ Finishing Touches

10 - 1/4 cup fresh parsley, chopped

→ Optional Extras

11 - Lemon wedges, for serving

# Instructions:

01 - In a large pot or Dutch oven, melt your butter with the olive oil over medium heat. Once shimmering, toss in your diced yellow onion. Let it cook down, stirring occasionally, until it's softened and turned translucent, about 5-7 minutes. You're looking for that sweet, mellow aroma to start wafting up. This is where the foundation of your Orzo Rice Pilaf flavor begins, so don't rush it!
02 - Now for the fun part! Add the orzo pasta to the pot with the onions. Stir it constantly, letting those little pasta bits get beautifully golden brown. This usually takes 3-5 minutes, and you'll smell a nutty aroma. This step is key for depth of flavor in your Orzo Rice Pilaf. I didn't toast it enough once, and the pilaf just tasted... flat. Keep an eye on it, it can go from golden to burnt quickly!
03 - Once the orzo is toasted, add the long-grain white rice and minced garlic to the pot. Stir everything together for about a minute. You want the rice to get lightly coated in the oil and butter, and the garlic to become fragrant, but not browned. Oh, the smell here is just heavenly, a mix of toasted pasta and savory garlic!
04 - Carefully pour in the chicken or vegetable broth. Give it a good stir, then add your salt and black pepper. Bring the mixture to a boil. This is where all the magic starts to happen, as the grains prepare to soak up all that rich liquid. Make sure to scrape any bits from the bottom!
05 - Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for about 15-20 minutes. Resist the urge to peek! Seriously, don't lift that lid. The steam is doing all the work, ensuring your Orzo Rice Pilaf cooks evenly and becomes perfectly fluffy. I've peeked too early before, and it always messes with the cooking time.
06 - After 15-20 minutes, turn off the heat but keep the pot covered. Let it rest for another 5-10 minutes. This final rest allows the rice and orzo to fully absorb any remaining liquid and steam, making it extra fluffy. Then, remove the lid, fluff the Orzo Rice Pilaf with a fork, stir in the fresh parsley, and serve! It should look light, separate, and smell wonderfully savory.

# Notes:

01 - Always toast your orzo until golden; it adds so much depth to the Orzo Rice Pilaf.
02 - Don't lift the lid during simmering! Let the steam do its job for fluffy results.
03 - A good quality broth really elevates the entire dish, don't skimp on this.
04 - A squeeze of fresh lemon juice at the end brightens everything up beautifully.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - measuring cups
03 - wooden spoon
04 - cutting board
05 - sharp knife

# Nutrition (Per Serving):

Calories: 250 kcal
Total Fat: 7g
Total Carbohydrate: 40g
Protein: 8g

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