Rice Pilaf with Toasted Orzo
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This rice pilaf features toasted orzo, which adds a nutty aroma and flavor to the fluffy rice, making it a delightful side dish that reheats well.
Ingredients
- 1/3 cup (80 ml) orzo pasta
- 2 cups (480 ml) long grain rice, rinsed very well and drained
- 1 medium onion, diced
- Olive oil and/or butter for frying the onions and drizzling over the cooked rice
- 4 cups (960 ml) chicken or vegetable broth
- Salt and pepper to taste
Instructions
- In a large pot, toast the orzo over medium heat with a drizzle of olive oil and/or butter, stirring frequently, until it turns a deep golden brown.
- Remove the toasted orzo from the pot and set aside.
- In the same pot, add a bit more olive oil and/or butter and sauté the diced onion over medium heat until it becomes soft and translucent, about 5-7 minutes.
- Add the rinsed and drained rice to the pot with the onions and stir to coat the rice with the oil.
- Return the toasted orzo to the pot and stir to combine with the rice and onions.
- Pour in the chicken or vegetable broth, season with salt and pepper, and bring to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let the pilaf sit, covered, for 5 minutes before fluffing with a fork and serving.
Notes
- This pilaf reheats well, making it a great option for meal prep.
- You can substitute the chicken broth with vegetable broth for a vegetarian version.
- Adjust the seasoning to your taste with salt and pepper.
- Consider adding herbs like parsley or dill for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 7
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 0
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Frequently Asked Questions
Why toast the orzo separately before adding the rice?
The recipe toasts the orzo alone in the pot with olive oil until it turns a deep golden brown, then removes it before sautéing the onion. This deep pre-toasting is what gives the pilaf its “light, nutty aroma and taste” as described in the excerpt — adding it raw with the rice would not produce the same flavor development.
Why does the recipe emphasize rinsing the rice very well?
The ingredients list specifically calls for the long grain rice to be “rinsed very well and drained.” Thorough rinsing removes excess surface starch, which helps each grain stay separate and fluffy in the pilaf rather than clumping together.
Why rest the pilaf covered for 5 minutes after the heat is off?
After 18-20 minutes of simmering, the recipe removes the pot from heat and keeps it covered for 5 more minutes before fluffing. This resting period allows residual steam to finish cooking the rice evenly without scorching the bottom of the pot. 
