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Homemade Turkish Rice Pilaf with Orzo photo

Turkish Rice Pilaf with Orzo

A classic, fluffy Turkish-style rice pilaf made with toasted orzo and simmered in flavorful broth.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • large skillet or shallow pan with lid
  • Measuring cups and spoons
  • Small saucepan
  • fine-mesh sieve (for rinsing rice)
  • Wooden Spoon or Spatula
  • fork for fluffing

Ingredients
  

  • 1 cup long-grain white rice see note
  • 2.5 cups vegetable broth see note
  • 1 tablespoon neutral oil
  • 2 tablespoons butter
  • 1/2 cup orzo
  • 1 onion finely chopped; any color
  • 1 clove garlic finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons lemon juice

Instructions
 

  • Rinse the rice under cold water at least three times until the water runs clear, then drain using a fine-mesh sieve.
  • Heat the vegetable broth in a small saucepan until it is simmering or steaming, then keep warm.
  • Place a large skillet or shallow pan with a lid over medium heat and add the butter and oil; melt together.
  • Add the orzo and stir to coat in the butter and oil, then cook for 4–5 minutes, stirring occasionally, until the orzo is golden brown.
  • Reduce heat to medium-low and add the finely chopped onion; sauté gently for about 4 minutes until softened.
  • Add the chopped garlic and drained rice, stirring until the rice grains look opaque and bright white.
  • Pour in the hot vegetable broth, add salt and pepper, and bring the mixture to a gentle simmer.
  • Reduce heat to low, cover the pan, and simmer for 20–25 minutes until the rice is tender and the liquid is absorbed.
  • Remove the skillet from heat and let the pilaf stand, covered, for 5–10 minutes without lifting the lid.
  • Fluff the pilaf with a fork, sprinkle with lemon juice, and serve.

Notes

  • Use long-grain white rice for best texture.
  • Vegetable or chicken broth both work; use a flavorful broth.
  • Any onion variety is fine; yellow, white, red, or shallots can be used.
  • Rinse the rice thoroughly to remove excess starch for a fluffier pilaf.
  • If rice is done before liquid is absorbed, drain excess broth; if undercooked, simmer longer with more broth if needed.