Savory Orzo Rice Pilaf: A Simple, Hearty Side Dish (Print Version)
Master my Savory Orzo Rice Pilaf recipe, a comforting side dish that's incredibly easy to make. Perfect for quick weeknight meals!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Mediterranean-inspired
Dietary: Vegetarian (use veggie broth), easily gluten-free (use GF orzo)
# Ingredients:
→ Base Ingredients
01 -
1 tbsp unsalted butter, divided
02 -
2 tbsp olive oil, divided
03 -
1 cup orzo pasta
04 -
1 cup basmati rice, rinsed
05 -
3 cups chicken or vegetable broth
06 -
1 small yellow onion, finely chopped
07 -
3 cloves garlic, minced
→ Flavor Boosters
08 -
1 tsp dried thyme
09 -
1 bay leaf
→ Finishing Touches
10 -
1/4 cup fresh parsley, chopped
11 -
1 tbsp fresh lemon juice
→ Optional Extras
12 -
Crumbled feta cheese
13 -
Toasted pine nuts
# Instructions:
01 -
Okay, this is the most important part for a really flavorful Savory Orzo Rice Pilaf! In a large skillet or Dutch oven over medium heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add the orzo and stir constantly for about 3-5 minutes until it turns a beautiful golden brown. It'll smell wonderfully nutty, like popcorn almost. Don't walk away, seriously, it goes from perfect to burnt in a flash! I've learned that the hard way, trust me. Once golden, scoop it out into a bowl and set aside.
02 -
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in your chopped onion and cook until it's softened and translucent, about 5-7 minutes. Then, add the minced garlic and dried thyme. Cook for another minute until fragrant – oh, that smell! It's the best part of getting dinner started, really. This step builds the foundation for our amazing Savory Orzo Rice Pilaf flavor, so let those aromatics do their thing.
03 -
Stir in the basmati rice, coating it with the onion and garlic mixture. Pour in the chicken broth and add the bay leaf. Bring the mixture to a rolling boil over high heat, stirring occasionally. This ensures everything is well combined before we cover it up. I sometimes forget the bay leaf and have to quickly drop it in, but it always works out.
04 -
Once boiling, immediately reduce the heat to low, cover the skillet tightly, and let it simmer for 15 minutes. Resist the urge to peek! Seriously, don't lift that lid. The steam trapped inside is what cooks the rice and orzo perfectly. This is where the magic happens for your fluffy Savory Orzo Rice Pilaf. Set a timer and just let it be.
05 -
After 15 minutes, remove the skillet from the heat, but keep the lid on! Let it sit, undisturbed, for another 5-10 minutes. This resting period allows the rice and orzo to absorb any remaining liquid and steam, making it extra fluffy. Then, remove the lid, take out the bay leaf, and add the remaining 1 tablespoon of butter. Gently fluff the Savory Orzo Rice Pilaf with a fork, incorporating the butter.
06 -
Stir in the fresh chopped parsley and a good squeeze of lemon juice. Give it a taste and adjust seasonings if needed – maybe a little salt or pepper? Dish it out warm. It should look bright, smell incredible, and have that perfect, slightly chewy texture. This Savory Orzo Rice Pilaf is ready to make your taste buds sing!
# Notes:
01 -
Don't skip toasting the orzo, seriously! It adds such a nutty depth you wouldn't believe.
02 -
This pilaf actually tastes better the next day, so make a big batch. Reheat gently on the stovetop with a splash of broth.
03 -
No chicken broth? Veggie broth works beautifully, or even just water if you boost the seasonings a bit. I've done it in a pinch!
04 -
A sprinkle of toasted pine nuts or crumbled feta before serving takes this from good to 'oh my gosh, what is this magic?'
# Tools You'll Need:
01 -
Large skillet or Dutch oven
02 -
measuring cups/spoons
03 -
wooden spoon
# Nutrition Facts (Per Serving):
Calories: 350 Calories
Total Fat: 12g
Total Carbohydrate: 50g
Protein: 10g