Simple Rice Pilaf with Orzo

This simple rice pilaf with orzo is the ultimate quick and easy side dish! With lots of garlic, rosemary, and thyme, this buttery pilaf is cozy, flavorful, and anything but boring. Serve it for holidays, dinner parties, weeknight dinners, and more!

If you grew up anytime in the 90s or early 2000s, I’m willing to bet that you’ve had a box Rice-a-Roni in your lifetime. If the taste of chicken bouillon-y rice conjures happy memories for you, welcome to the party. I’m glad you’re here.

This orzo rice is essentially a box of Rice-a-Roni but 100x better cause we’re using a ton of butter, garlic, and fresh herbs. Plus about 1,000% less salt. It goes with just about any main meal and veggies like my hot honey Brussels sprouts or charred broccoli with pecorino and breadcrumbs.

Back when I was in culinary school, I learned the secret to fluffy, flavorful pilaf. And after years of making this recipe, I think I’ve finally gotten it down to a science. Like, I could eat a whole batch of it alone, cause honestly, what’s butter than buttery rice? Shall we make it? Let’s make it!

This pilaf is my go-to simple side dish

As much as I love a super flavorful side dish, sometimes you just need something simple to go along with stews and sauce-heavy dishes, ya know? This pilaf is just that but still has lots of butter, garlic, and herb flavors to go with any meal you like. Here’s why you’ll love it too!

• The recipe is quick and so easy to make.
• It only has a handful of ingredients.
• The rice pilaf is great with any main meal!
• It’s perfect for holidays, dinner parties, or weeknight meals.

Key ingredients – white rice + orzo

The two most important ingredients in this recipe are white rice and orzo. I like long grain white rice for light, fluffy pilaf! Shorter grain rices tend to get clumpy from the extra starch. You’ll also need orzo which is a type of small, wheat pasta that’s shaped like rice. It’s not used in all pilaf recipes but adds a really nice texture!

Then, make sure you have salted butter (unsalted works too), a shallot, fresh rosemary and thyme, veggie broth, Morton’s Kosher salt, and freshly-ground black pepper. You can also use chicken broth if you want that nostalgic boxed rice pilaf flavor.

To make this recipe wheat-free, you can leave out the orzo. Just replace it with extra rice!

Make this recipe with me

1. First, melt some of the butter in a medium saucepan. Add the shallot and cook until softened.
2. Next, add the orzo and toast until it’s golden-brown, about 3 minutes. Then, add the rice and toast for another 1-2 minutes.
3. Make a well in the center and add the garlic, rosemary, and thyme. Sauté until fragrant.

4. Add the veggie broth to the rice, orzo, and herb mixture.
5. Next, bring the rice to a boil and cover with a lid.
6. Lower the heat to a simmer, and cook until the rice is tender and the liquid is evaporated.

Make sure to cook the rice low-and-slow. If it boils too quickly, the rice will be crunchy or it could come out starchy instead of fluffy.

7. Once the liquid is evaporated, remove the pot from the heat. Let it sit, covered, for about 5 minutes.
8. Then, add another pat of butter along with some salt and pepper.
9. Gently mix everything together until the rice is fluffy. Enjoy!

Add-ins

If you want to change up this pilaf, you can add veggies, nuts, or other spices depending on what main dish you’re making! Here are a few ways I like to switch up this recipe.

• Mushrooms – when you sauté the shallots, add between 1/2-1 cup of finely diced mushrooms and cook until they’re softened and browned on the edges.
• Peas – after the rice is finished cooking, stir in about 3/4 cup of steamed peas.
• Almonds or pine nuts – once the pilaf is done, stir in about 1/2 cup of toasted, sliced almonds or pine nuts.
• Herbs – add fresh parsley, chives, or green onions as a garnish!

Main meals

This rice orzo recipe is delicious with just about any main dish you would serve rice with! I like braised pork ragù and pot roast with red wine & shallots the best. But these apple pork chops with bourbon & sage and beef stroganoff with shallots & brandy are amazing too.

Storing & reheating leftovers

To store leftover rice, place it in an airtight container. Refrigerate the rice pilaf for up to 4 days.

When you’re ready to reheat the rice, you can either microwave or steam it.

• Microwave – add 1-2 Tablespoons of water or broth for each cup of rice and stir. Then, microwave for 2-4 minutes, stirring halfway through, until hot.
• Steam – add a pat of butter and 1-2 Tablespoons of broth or water for each cup of rice. Cover and bring to a gentle simmer. Stir occasionally, cooking until the liquid simmers off and the rice is hot.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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