Orzo Rice Pilaf
This orzo rice pilaf is a flavorful Middle Eastern dish that works well as a side or main course. It combines rice (Baldo is my favorite) with golden-browned orzo for a rich taste and pleasing texture. It is perfect with grilled chicken, beef, or with stews as well as roasted vegetables – this dish is just very versatile.
Although orzo sounds like a grain, it’s actually a type of pasta, popular throughout the Mediterranean and also known as risoni or manestra. You can substitute it with filini or vermicelli to make a similar dish known as Tel Şehriyeli Pirinç Pilavı in Turkey. If you prefer not to use pasta, simply omit it along with the olive oil and increase the butter by half.
I’ve used Baldo rice for this recipe, which is an Italian rice variety that’s popular in Turkish cuisine and known for its ability to absorb flavors and achieve a tender, fluffy texture. However, you can use any type of medium-grain rice for your pilaf recipe.
This recipe starts by toasting orzo to a golden perfection, adding a delightful nutty flavor. The butter and rice are then sautéed to bring out their rich aromas before being simmered in chicken broth, allowing them to soak up all that savory goodness. Please find more tips in the Notes section of the recipe.
Enjoy!
Orzo Rice Pilaf
Ingredients
- ¼ cup orzo pasta
- 1 ½ cups rice rinsed and drained
- 2 tbsp olive oil
- 2 tbsp butter
- 2 ¼ cups chicken broth hot
- ½ tsp salt
Instructions
- Heat the olive oil in a shallow pot over medium heat. Add the orzo pasta and cook until it turns golden brown, stirring frequently to prevent burning.
- Add the butter to the pot. Once melted, add the rinsed and drained rice. Cook for 2-3 minutes, stirring constantly to coat the rice with the oil and butter.
- Pour in the hot chicken broth and add the salt. Stir well. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot with a lid, and simmer until small holes appear on the surface of the rice, about 10-12 minutes.
- Turn off the heat and let the rice pilaf rest with the lid on for 5 minutes. Then, fold the rice with a fork to fluff it up. Cover again and let it rest for another 10 minutes.
- Stir the rice pilaf gently before serving. Enjoy as a side dish with salad, yogurt, pickles, or your choice of protein such as chicken, meat, meatballs, beans, or chickpea stew.
Notes
- Avoid opening the lid or stirring the rice while it’s cooking to ensure it cooks evenly and absorbs all the broth.
- The orzo should turn golden brown but not burn. Add the butter after browning the orzo to prevent the oil from burning.
- You can use filini or vermicelli as a substitute for orzo pasta, known as “Tel Şehriyeli Pirinç Pilavı.” If you prefer not to use pasta, you can omit it along with the olive oil and increase the butter by half.
- Baldo rice is a type of short-grain rice commonly used in Turkish cuisine for its ability to absorb flavors and achieve a tender, fluffy texture. However, you can use any type of medium-grain rice for your pilaf recipe.
- Clear bone broth or hot water can be used instead of chicken broth for a different flavor profile.
- You can add finely chopped vegetables such as carrots, peas, or bell peppers when sautéing the rice for added flavor and nutrition.
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