Orzo Rice Pilaf
10m prep 25m cook 35m ready
A savory orzo and rice pilaf cooked in chicken broth with onion, garlic, and thyme. Perfect as a side dish for meat or seafood.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 tbsp salted butter
- 1/4 cup yellow onion minced
- 3/4 cup orzo
- 3/4 cup long-grain white rice rinsed until the water runs clear
- 3 cup chicken broth
- 1 tbsp garlic minced
- 2 tsp seasoning salt
- 1/2 tsp ground thyme
- 2 tsp fresh parsley chopped
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 18.6 mg
- Iron: 1.07 mg
- Magnesium: 7.45 mg
- Phosphorus: 34.5 mg
- Potassium: 63.3 mg
- Zinc: 0.35 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp extra-virgin olive oil
- 1 tbsp salted butter
- 3/4 cup orzo
- 3 cup chicken broth
- 2 tsp seasoning salt
- 1/2 tsp ground thyme
Prepare
- Mince 1/4 cup yellow onion
- 3/4 cup long-grain white rice, rinsed until the water runs clear
- Mince 1 tbsp garlic
- Chop 2 tsp fresh parsley
Let's Cook
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Step 1.
In a large saucepan over medium-high heat, combine 2 tablespoons extra-virgin olive oil and 1 tablespoon salted butter. Once the butter is melted, add ¼ cup minced yellow onion and cook for 1 minute, stirring occasionally.
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Step 2.
Stir in ¾ cup orzo and cook, stirring occasionally, until the orzo is golden brown, about 2 minutes.
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Step 3.
Add ¾ cup long-grain white rice (rinsed until the water runs clear) and cook, stirring occasionally, for 2 minutes.
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Step 4.
Add 3 cups chicken broth, 1 tablespoon minced garlic, 2 teaspoons seasoning salt, and ½ teaspoon ground thyme. Stir to combine. Bring to a simmer, then reduce the heat to low, cover, and cook for 15 to 20 minutes, or until the rice is tender and the broth is absorbed.
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Step 5.
Remove from heat and fluff the rice with a fork. Garnish with 2 teaspoons chopped fresh parsley, if desired.
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