Rice Pilaf With Orzo
A simple, buttery rice pilaf with toasted orzo for a light, flavorful side dish.
Equipment
- Large skillet with lid
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Fork
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup orzo pasta
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1/2 cup white rice uncooked
- 2 cups low-sodium chicken broth
Instructions
- Melt the butter in a large skillet over medium-low heat.
- Add the orzo and cook, stirring frequently, until the orzo is golden brown.
- Stir in the diced onion and continue to cook until the onion is translucent and soft.
- Add the minced garlic and cook about 1 minute until fragrant, stirring to prevent burning.
- Stir in the uncooked white rice, then pour in the chicken broth and increase heat to bring to a boil.
- Once boiling, reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, about 20 to 25 minutes.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff the pilaf with a fork to separate the grains and serve immediately.
Notes
- Toast the orzo carefully to avoid burning as it browns quickly.
- Use low-sodium broth to control salt level.
- Letting the pilaf rest helps achieve a fluffy texture.