Rice Pilaf with Orzo
So much better than anything that comes out of a box! This easy rice pilaf with orzo is a deliciously simple side dish that goes with just about anything!
Course: Side Dish
Cuisine: Middle Eastern
Servings: 6 servings
Calories: 236kcal
- 2 Tablespoons unsalted butter
- ½ cup orzo pasta
- 1 cup extra long grain white rice
- 3 cups chicken stock
- salt and pepper to taste
Rinse the rice in a bowl or in a colander under running water. Drain and set aside.
In a medium sized saucepan, melt the butter over medium heat.
Add the orzo and cook, stirring frequently until the orzo is golden brown.
Add the rinsed rice and stir for about 2 minutes, until the grains are coated with the butter.
Add the stock and stir. Bring to a boil.
Cover the saucepan and reduce the heat to a low simmer.
Simmer the rice pilaf for 15 minutes.
Remove the lid and check for doneness.
Season with salt and pepper.
- For a vegetarian version, substitute olive oil for the butter and use vegetable stock.
- The pilaf can be made several hours ahead of time. Cool, lightly cover and refrigerate.
- Reheat the pilaf in a microwave or at 350 degrees in a covered dish in the oven.
- Freeze: Yes, you can freeze pilaf! Place in freezer safe dish. Defrost in the refrigerator and then re heat as outlined above.
Calories: 236kcal | Carbohydrates: 38g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 174mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.7mg