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!

Prep Time10

Course: Side Dish

Cuisine: Middle Eastern

Servings: servings

Calories: 236kcal

Author: Nancy Buchanan

Ingredients

2 Tablespoons unsalted butter
½ cup orzo pasta
1 cup extra long grain white rice
3 cups chicken stock
salt and pepper to taste

Instructions

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.

Notes

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.

Nutrition