Orzo Rice Pilaf
Orzo Rice Pilaf is a savory side dish made by sautéing veggies, toasting orzo pasta and rice together, and then simmering mixture in a flavorful broth until tender. With a light, nutty flavor and fluffy texture, it’s the perfect addition to grilled meats and other proteins.
Best Rice Pilaf
We make rice almost weekly and are always looking for ways to change things up. Whether or not it’s a base for bowls or a side for a special meal, rice is a mainstay in our home.
The unique thing about this rice pilaf is that we’re adding a nutty flavor by toasting the rice and orzo pasta. It truly makes a delicious difference. We’re also sneaking some veggies in this rice which is always a great thing when you’re feeding the kiddos!
Why This Recipe Works:
- SIMPLE – This is a simple recipe using basic ingredients that you probably have stocked in your pantry. Simple doesn’t mean plain – this orzo rice is super tasty!
- DELICIOUS SIDE DISH – We’ve always been rice lovers and this spin on the classic recipe will shock you. Delicious and something a tad bit different than the norm.
- NUTTY FLAVOR – Toasting the rice and orzo results in a nutty flavor, and that extra step is 100 percent worth it. Trust me!
- BLAST FROM THE PAST – Do you know what? This rice pilaf reminds me of that boxed rice-a-roni that I used to make back in the “old days”. But it’s better!
What You’ll Need:
- Unsalted Butter and Olive Oil
- Veggies – a combo of onion, carrots, and garlic
- Orzo Pasta
- Long-grain White Rice
- Lower-Sodium Chicken Broth
- Seasonings – kosher salt, freshly ground black pepper, and dried thyme
- Frozen Peas
How to make Orzo Rice Pilaf:
Step 1
Sauté veggies. Heat a large stock pot over medium heat. Add olive oil and when hot, add the diced onion and carrots. Stir and sauté until veggies are slightly softened, about 3-4 minutes. Add garlic and sauté another minute. Then remove veggies to a clean bowl.
Step 2
Toast orzo and rice. Add butter to pot and when melted, add the orzo pasta and long-grain rice. Stir well and then toast over medium-high heat until slightly brown and fragrant, 3-4 minutes (stirring frequently). Watch closely to make sure it doesn’t burn!
Step 3
Add broth. Add the sautéed veggies back to pot along with seasonings (salt, pepper, dried thyme and oregano). Then add chicken broth and bring mixture to a simmer over medium heat (lowering it slightly). Add lid and then let cook until broth is fully absorbed, about 15-20 minutes. Add frozen peas when liquid is almost absorbed.
Step 4
Let rest. After the liquid is fully absorbed, remove the pan from heat. Let it sit covered for about 5 minutes.
Step 5
Fluff. Use a fork to fluff the pilaf, and then transfer to a serving dish. Add extra freshly ground black pepper to taste.
Step 6
Serve. Serve orzo rice pilaf with your choice of main dishes. (But I’ll be honest, this was my dinner.)
Store leftover orzo rice pilaf in an airtight container in your refrigerator for 3-4 days.
What to serve with Orzo Rice Pilaf:
- GRILLED MAINS – Grilled Chicken Skewers, Pork Shish Kabobs, or Grilled Salmon Burger Recipe
- OTHER MAINS – Baked Lemon Garlic Chicken, Sloppy Joe Bowls, or Fish Florentine
- SANDWICHES – Club Sandwich with Pesto Mayo, Spicy Sloppy Joes, or Ultimate Grilled Chicken Sandwich
Recipe FAQs:
Yes, toasting the orzo and rice in butter or oil adds a nutty flavor and helps prevent them from becoming mushy.
Long grain white rice is typically used because it stays fluffy and doesn’t clump.
Yes, you can use water, but broth adds more flavor.
After toasting and adding liquid, it usually takes about 15–20 minutes of simmering, covered, until the rice and orzo are tender and the liquid is absorbed.
Stir occasionally while toasting and fluff the pilaf with a fork after cooking instead of stirring with a spoon.
Other Delicious Rice Recipes:
We love rice in so many ways, but here are a few of our favorites!
xoxo ~Sue
Orzo Rice Pilaf
Ingredients
- 1 Tablespoon olive oil
- 1 cup white onion – finely chopped
- 1 cup carrot – finely chopped
- 3 cloves garlic – minced
- 3 Tablespoons unsalted butter
- 3/4 cup orzo pasta
- 1 cup long-grain white rice
- 3 ½ cups lower-sodium chicken broth
- kosher salt and freshly ground black pepper – to taste
- 1/2 teaspoon dried thyme
- 1 cup frozen peas
Instructions
- Sauté veggies. Heat a large stock pot over medium heat. Add olive oil and when hot, add the diced onion and carrots. Stir and sauté until veggies are slightly softened, about 3-4 minutes. Add garlic and sauté another minute. Then remove veggies to a clean bowl.1 Tablespoon olive oil, 1 cup white onion, 1 cup carrot, 3 cloves garlic
- Toast orzo and rice. Add butter to pot and when melted, add the orzo pasta and long-grain rice. Stir well and then toast over medium-high heat until slightly brown and fragrant, 3-4 minutes (stirring frequently). Watch closely to make sure it doesn't burn!3 Tablespoons unsalted butter, 3/4 cup orzo pasta, 1 cup long-grain white rice
- Add broth. Add the sautéed veggies back to pot along with seasonings (salt, pepper, dried thyme and oregano). Then add chicken broth and bring mixture to a simmer over medium heat (lowering it slightly). Add lid and then let cook until broth is fully absorbed, about 15-20 minutes. Add frozen peas when liquid is almost absorbed.kosher salt and freshly ground black pepper, 1/2 teaspoon dried thyme, 3 ½ cups lower-sodium chicken broth, 1 cup frozen peas
- Let rest. After the liquid is fully absorbed, remove the pan from heat. Let it sit covered for about 5 minutes.
- Fluff. Use a fork to fluff the pilaf, and then transfer to a serving dish. Add extra freshly ground black pepper to taste.
- Serve. Serve orzo rice pilaf with your choice of main dishes.
I’m a huge rice lover and this one takes the top prize!
Makes a great side dish!