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Orzo Rice Pilaf

A simple, fluffy rice pilaf made with toasted orzo and seasoned chicken broth for a savory side dish.
Prep Time5 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 1/4 cup orzo pasta
  • 1 1/2 cups rice, rinsed and drained
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 1/4 cups chicken broth, hot
  • 1/2 tsp salt

Instructions

  • Heat the olive oil in a shallow saucepan over medium heat until shimmering.
  • Add the orzo and sauté, stirring frequently, until the orzo turns golden brown but not burnt, about 2–4 minutes.
  • Add the butter and stir until melted, then add the rinsed and drained rice and cook 2–3 minutes, stirring to coat the rice in oil and butter.
  • Pour in the hot chicken broth and add the salt; stir to combine.
  • Increase heat to bring the mixture to a boil, then reduce heat to low, cover, and simmer until small holes appear on the rice surface, about 10–12 minutes.
  • Turn off the heat and let the pilaf rest, covered, for 5 minutes. Fluff gently with a fork.
  • Cover and let rest an additional 10 minutes, then stir gently before serving.

Equipment

  • saucepan with lid
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • colander (for rinsing rice)

Notes

  • Do not open the lid or stir while the rice is simmering to ensure even cooking.
  • Toast the orzo until golden but not burnt for best flavor.
  • Add the butter after browning the orzo to prevent the oil from burning.
  • Filini or vermicelli can be used instead of orzo.
  • You can substitute clear bone broth or hot water for chicken broth.
  • Optionally add finely chopped vegetables when sautéing the rice for extra flavor.