Homemade Rice and Orzo Pilaf Recipe

5 from 6 votes

Homemade Rice and Orzo Pilaf Recipe

This recipe for Rice Orzo Pilaf 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!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Middle Eastern

Servings: people

Calories: 198kcal

Author: The Carefree Kitchen

Ingredients

2 tablespoons butter
1 teaspoon salt
1 cup long-grain white rice
1 cup orzo pasta
1/2 cup onion diced (white or yellow)
1/2 cup carrots diced
1 clove garlic minced
2 cups chicken broth
1/2 teaspoon thyme fresh chopped
1/2 cup frozen peas
1/4 cup Parmesan cheese grated
2 tablespoons parsley fresh chopped (for garnish)

US Customary - Metric

Instructions

In a medium saucepan, add the butter, salt, 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. Garnish with chopped parsley. Enjoy!

Notes

Storing and Reheating Instructions

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.

Nutrition