This variation of rice pilaf includes orzo, a tiny rice-shaped. It makes an excellent side dish and it is quick and easy to make. You can easily add your favorite chopped vegetables to add nutrition and color.
- 2 teaspoons butter or olive oil
- 1/2 cup diced onion
- 1/2 cup white long-grain rice
- 1/2 cup orzo (rice-shaped pasta)
- 1 cup chicken or vegetable broth
- 1 cup water
- 1 teaspoon salt
- 1/8 teaspoon turmeric, optional
- 1 Tablespoon snipped chives or chopped parsley1/2 cup frozen vegetables of choice (see Note), optional
- 1/2 to 1 cup frozen vegetables of choice, optional (See Note)
- Saute onions in butter or olive oil just until they begin to turn opaque.
- Add rice and orzo to the onions.
- Stir constantly over medium heat until the rice turns white, then carefully add chicken broth and water. (Caution! It will bubble vigorously.)
- Stir in salt and turmeric. Bring to a boil. Cover, reduce heat to low and simmer for 20 minutes.
- Stir in chives or parsley.
- Fluff with a fork and serve immediately.
Note: If you wish to add frozen vegetables, place them in a strainer and run hot water over them until they are thawed. Add the thawed vegetables to the rice mixture 5 minutes before it is done. Feel free to use diced leftover vegetables. Peas, corn, carrots, broccoli florets, green beans, and asparagus are just a few of the veggies that will work well.
Orzo Rice Pilaf Recipe Photo © 2009 Peggy Trowbridge Filippone
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||2 g|