Make this simple, flavorful rice pilaf with toasted orzo and herbs. It is a quick, one-pot side dish that cooks up fluffy and pairs well with chicken, beef, or vegetables.
Author:purejoyalex
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings 1x
Category:Side Dish
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 tablespoon butter
1/2 cup orzo pasta
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups long-grain white rice (like Basmati)
2 1/4 cups chicken or vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the orzo to the pot and cook, stirring frequently, until it turns light golden brown, about 3 to 5 minutes. Watch carefully to prevent burning.
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rice and cook for 2 minutes, stirring constantly, until the edges of the grains look slightly translucent. This step helps create fluffy grains.
Pour in the broth, salt, and pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid, and simmer for 18 minutes without lifting the lid.
Remove the pot from the heat and let it stand, covered, for an additional 10 minutes. Do not lift the lid during this resting time.
Remove the lid, fluff the rice gently with a fork, and stir in the fresh parsley. Serve immediately.
Notes
For extra flavor, toast slivered almonds or pecans and stir them in with the parsley.
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This pilaf works well as a side dish for chicken or beef main courses.