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Homemade Turkish Rice Pilaf with Orzo photo
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Turkish Rice Pilaf with Orzo

A classic, fluffy Turkish-style rice pilaf cooked with toasted orzo for nutty flavor and finished with lemon.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 cup long-grain white rice rinsed (see notes)
  • 2 1/2 cups vegetable broth hot
  • 1 tablespoon oil
  • 2 tablespoons butter
  • 1/2 cup orzo
  • 1 onion finely chopped
  • 1 garlic clove finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons lemon juice for finishing

Instructions

  • Rinse the rice under cold water at least three times, or until the water runs clear, then drain in a fine-mesh sieve.
  • Heat the vegetable broth in a small saucepan until simmering or microwave until steaming; keep hot.
  • Place a large skillet or shallow pan with a lid over medium heat and add the oil and butter; melt together.
  • Add the orzo to the melted butter and oil, stir to coat, and toast for 4–5 minutes, stirring occasionally, until the orzo is golden brown.
  • Lower the heat to medium-low, add the chopped onion, and sauté gently for about 4 minutes until softened.
  • Add the chopped garlic and the rinsed rice, stirring until the rice turns bright white and is well combined with the orzo and onion.
  • Pour in the hot broth, add the salt and pepper, and bring the mixture to a gentle simmer.
  • Reduce heat to low, cover tightly, and simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
  • Remove the pan from heat and let the pilaf stand, covered, for 5–10 minutes without lifting the lid.
  • Uncover, fluff the pilaf with a fork, sprinkle with lemon juice, and serve.

Equipment

  • large skillet or shallow pan with lid
  • Measuring Cups and Spoons
  • small saucepan or microwave-safe container
  • Wooden spoon or spatula
  • fine-mesh sieve (for rinsing rice)

Notes

  • Use long-grain white rice for best texture.
  • Vegetable or chicken broth both work; use a well-flavored broth.
  • Any onion variety is fine; shallots may be substituted.
  • Rinse rice thoroughly to remove excess starch for a fluffier pilaf.
  • If rice is done before liquid is absorbed, drain excess broth; cook longer and add liquid if undercooked.