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Rice Pilaf With Orzo

A simple, classic rice pilaf made with toasted orzo and tender rice cooked in low-sodium chicken broth.
Prep Time5 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup orzo pasta
  • 1/2 cup onion diced
  • 2 cloves garlic minced
  • 1/2 cup white rice uncooked
  • 2 cups low-sodium chicken broth

Instructions

  • Heat a large skillet over medium-low heat and melt the butter.
  • Add the orzo to the melted butter and cook, stirring frequently, until the orzo is golden brown.
  • Stir in the diced onion and continue to cook until the onion is translucent and soft, about 3–4 minutes.
  • Add the minced garlic and cook for 1 minute, stirring, until fragrant.
  • Stir in the uncooked white rice, then pour in the chicken broth and increase heat to bring to a boil.
  • Once boiling, reduce heat to medium-low, cover the skillet, and simmer until the rice is tender and the liquid is absorbed, about 20 to 25 minutes.
  • Remove the skillet from heat and let it stand, covered, for 5 minutes to finish cooking with residual heat.
  • Fluff the pilaf with a fork to separate the grains and serve immediately.

Equipment

  • skillet with lid
  • Measuring Cups and Spoons
  • Spatula or Wooden Spoon
  • Fork

Notes

  • Toast the orzo carefully to avoid burning.
  • Use low-sodium broth to control saltiness.
  • Let the pilaf rest after cooking for fluffier rice.