Description
A flavorful and buttery rice pilaf with toasted orzo pasta, simmered in a savory broth for the perfect fluffy and aromatic side dish.
Ingredients
Units
Scale
- 1 tablespoon butter (or olive oil)
- 1/2 cup orzo pasta
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth (or vegetable broth)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a medium saucepan, melt butter over medium heat. Add orzo and cook, stirring frequently, until golden brown (about 3-4 minutes).
- Stir in the rice and cook for another minute, coating it in the butter.
- Pour in the chicken broth, add salt, black pepper, garlic powder, and onion powder. Stir well.
- Bring to a boil, then reduce the heat to low. Cover and let simmer for about 15-18 minutes, or until the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- Garnish with fresh parsley and serve warm. Enjoy!
Notes
- For extra flavor, sauté some diced onions and garlic before adding the orzo.
- Substitute brown rice, but increase cooking time by about 10-15 minutes.
- Add a squeeze of lemon juice for a fresh, bright taste.