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
Units
Scale
- 1/3 cup orzo pasta
- 2 cups 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 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: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 7
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 0