This Homemade Orzo Rice Pilaf recipe is a quick, flavorful and versatile one-pot side dish that pairs perfectly with anything from chicken to beef. Made with both white rice and orzo, and cooked in chicken broth, fresh herbs and veggies, this pilaf is reminiscent of Rice-a-Roni, only better!
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What is Rice Pilaf?
Rice pilaf is a type of rice dish that is most often cooked in broth or stock, rather than water, as well as cooked in a way in which each rice grain will remain separate (i.e. not sticky!).
In this recipe for Homemade Rice Pilaf, we saute the rice and orzo along with the onions, before adding any of the chicken broth. This helps infuse a bit more flavor into the rice and orzo, as well as toasts each granule to help them keep a firmer texture while they cook.
Pilafs can be as simple as rice, onions, broth and salt. In many cases, they are also made with spices, vegetables and even pasta, and can be mixed with all sorts of add-ins, like toasted nuts, lemon zest or fresh herbs.
What to Serve With Rice Pilaf Orzo
This is one of those perfect side dishes that is so savory and delicious on it’s own, but the flavors are simple enough that it will also work with a wide range of entrees. Here are a few of our favorite pairings:
- Jalapeno Popper Hasselback Chicken
- Steak Fajitas
- Chili Lime Steak Bites
- Teriyaki Glazed Salmon
- Baked Lemon Chicken
Orzo Rice Pilaf Ingredients
- Butter - you can also use olive oil, or any other cooking oil that you have on hand.
- Orzo - you can find this in the dried pasta or grain section of the grocery store.
- Rice - we recommend you use long-grain white rice, or Basmati rice for this Homemade Rice Pilaf.
- Onion - either white or yellow onions would work great.
- Carrots - dice these small, and try and keep them the same size so that they cook evenly.
- Garlic - this recipe calls for fresh minced garlic, but you can substitute garlic powder if needed.
- Chicken Broth - chicken stock or broth is commonly used in pilafs, but if you want to make this vegetarian you can definitely substitute vegetable broth.
- Thyme - fresh thyme gives amazing flavor, but if you only have dried that will work.
- Peas - frozen peas work great - just thaw them prior to adding to your cooked rice.
- Parmesan Cheese - this should be fresh grated.
- Salt - season to taste
- Parsley - this is an optional garnish that we use to finish off the pilaf with a nice, fresh flavor.
How to Make Rice Pilaf With Orzo
- Rinse your rice and orzo in water for about 20-30 seconds, then drain it well (it is easiest to put it into a sieve or strainer and run water over it until the water runs clean).
- In a medium saucepan, add the butter or oil, rice, orzo and onion. Saute over medium heat for about 3 minutes. Cook, stirring often, until the rice and pasta are lightly golden brown and the onion has begun to soften.
- Add the carrots and garlic and stir for one minute, then add the chicken broth and thyme. Stir to combine, then cover with a tight-fitting lid and increase the heat to high.
- Bring to a boil, then reduce heat to a low simmer and set a timer for 18 minutes. Do not open the lid or stir the rice! After 18 minutes, check your rice and cook for another 2-5 minutes more, or until the liquid has completely absorbed.
- Once the rice has finished cooking, turn off the heat and add the peas and Parmesan. Cover again and let sit for 10 minutes, then remove the lid and fluff the rice with a fork.
- Salt to taste, and garnish with chopped parsley. Enjoy!
How to Make Orzo Rice Pilaf in an Instant Pot
- Set your Instant Pot on “Saute” and add in your butter or oil, orzo and rice and cook for about 3 minutes, or just until the orzo begins to brown.
- Add in your onion, garlic and carrots and cook another 3 minutes, stirring frequently. The veggies should begin to soften.
- Add your broth and fresh thyme and put on the lid. Switch to “Seal” and choose “Manual.” Cook on High for 3 minutes.
- Allow it to do a “Natural Release” which will take about 15 minutes.
- Once the pressure has released, carefully remove the lid and stir in your peas, Parmesan and season with salt to taste.
Rice Pilaf Variations
Rice pilaf is a great dish because you can really think of it as a blank canvas to season however you like. If you want to try something other than carrots, peas and herbs, here are a few other ingredients that would taste great:
- Spices such as turmeric, curry powder, cardamom, cinnamon or saffron.
- Mushrooms
- Raisins
- Lemon Zest
- Pinenuts
- Almonds
- Jalapeno
- Bell peppers
Frequently Asked Questions
While orzo may be shaped to look like rice, it is actually a form of pasta that is traditionally made from white flour, or semolina. You’ll often find it in soups, casseroles, salads or in side dishes like this Homemade Rice Pilaf.
Another part of the confusion stems from the fact that they are cooked almost identically. Just like with rice, orzo can be added to soups to cook, or simmered and fluffed… you can even make risotto with it!
We recommend using long-grain white rice for this Homemade Rice Pilaf recipe. As opposed to short-grain rice, long-grain white rice holds its shape and stays separated after cooking - one of the important distinctions of a pilaf. Basmati rice would be another excellent choice.
If you want to experiment with using brown rice, keep in mind you will need to adjust the amount of liquid that you use, as well as the cooking time.
Rice Pilaf made from rice only would usually be gluten-free. This recipe, however, also includes orzo, which is made from white or wheat flour. So, in order to make this Homemade Rice Pilaf recipe gluten-free you would simply need to remove the orzo and double up on the rice.
Storing and Reheating
- Refrigerator: store in an airtight container in the fridge for up to 3 days.
- To reheat: You can reheat either in the microwave or in a pot over medium low heat. If you do the stovetop method, it’s a good idea to add a splash of water, cream or broth.
Homemade Rice and Orzo Pilaf Recipe
Ingredients
- 2 Tablespoons Butter can substitute any type of cooking oil
- 1 cup Rice long-grain white
- 1 cup Orzo Pasta
- ½ cup Onion diced, white or yellow
- ½ cup Carrots diced small
- 1 clove Garlic minced
- 2 cups Chicken Broth can substitute vegetable broth
- ½ teaspoon Thyme fresh, chopped
- ½ cup Peas frozen
- ¼ cup Parmesan Cheese grated
- 1 teaspoon Salt
- 2 Tablespoons Parsley fresh, chopped for garnish
Instructions
- In a medium saucepan, add the oil, rice, orzo and onion. Saute over medium heat for about 3 minutes, stirring often, until the rice and pasta are lightly golden brown and the onion has begun to soften.
- Add the carrots and garlic and stir for one minute, then add the chicken broth and thyme. Stir to combine, then cover with a tight-fitting lid and increase the heat to high.
- Bring to a boil, then reduce heat to low and set a timer for 18 minutes. Do not open the lid or stir the rice! After 18 minutes, check your rice and cook for another 1-2 minutes more, or until the liquid has completely absorbed.
- Once the rice has finished cooking, turn off the heat add the peas and Parmesan. Cover again and let sit for 10 minutes, then remove the lid and fluff the rice with a fork.
- Salt to taste, and garnish with chopped parsley. Enjoy!
Nutrition
More Rice Side Dishes That We Love
- Easy Coconut Rice
- Garlic Parmesan Rice
- Chipotle Cilantro Lime Rice (Copycat)
- Easy Ham Fried Rice
- Wild Rice Stuffed Squash
- Thanksgiving Wild Rice
- Lemon Herb Rice
- Cheesy Green Chili Rice Casserole
- More Side Dishes
- More Rice Recipes
This Homemade Rice Pilaf recipe with orzo is a quick, flavorful and versatile one-pot side dish. Made with both white rice and orzo, and cooked in chicken broth, fresh herbs and veggies, it's even more delicious than Rice-a-Roni and couldn't be more simple.
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