Orzo Rice Pilaf
- 10m Prep Time
- 25m Cook Time
- 35m Ready In
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
- 29.6 ml extra-virgin olive oil
- 14.8 ml salted butter
- 59.1 ml yellow onion minced
- 177 ml orzo
- 177 ml long-grain white rice rinsed until the water runs clear
- 710 ml chicken broth
- 14.8 ml garlic minced
- 9.86 ml seasoning salt
- 2.46 ml ground thyme
- 9.86 ml 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.
- 29.6 ml extra-virgin olive oil
- 14.8 ml salted butter
- 177 ml orzo
- 710 ml chicken broth
- 9.86 ml seasoning salt
- 2.46 ml ground thyme
Prepare
- Mince 59.1 ml yellow onion
- 177 ml long-grain white rice, rinsed until the water runs clear
- Mince 14.8 ml garlic
- Chop 9.86 ml 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.