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Easy Orzo Rice Pilaf photo

Orzo Rice Pilaf

A simple, fragrant pilaf of rice and toasted orzo cooked in hot chicken broth.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

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

Equipment

  • medium saucepan with lid
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Fork

Method
 

  1. Heat the olive oil in a medium saucepan over medium heat.
  2. Add the orzo and sauté, stirring frequently, until the orzo turns golden brown and fragrant, about 2–3 minutes.
  3. Add the butter and stir until melted, then add the rinsed and drained rice and cook, stirring constantly, for 2–3 minutes to coat the rice with the oil and butter.
  4. Carefully pour in the hot chicken broth and add the salt; stir to combine.
  5. 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 and liquid is absorbed, about 10–12 minutes.
  6. Turn off the heat and let the pilaf rest, covered, for 5 minutes. Uncover and gently fluff the rice with a fork.
  7. Cover again and let rest for another 10 minutes, then stir gently before serving.

Notes

  • Avoid opening the lid or stirring while the rice is cooking to ensure even absorption.
  • Toast the orzo until golden but not burned; add the butter after browning the orzo.
  • Filini or vermicelli can substitute for orzo.
  • If you omit the pasta, increase the butter by half and skip the olive oil.
  • Use clear bone broth or hot water instead of chicken broth if desired.
  • Finely chopped vegetables may be added when sautéing the rice for extra flavor.