Simple Rice Pilaf with Orzo
This rice pilaf with orzo is one of my favorite quick and easy side dishes! With garlic, rosemary, and thyme, this pilaf is simple but flavorful and cozy. Serve it with any of your favorite main dishes for holidays, dinner parties, weeknight dinners, and more!
Ingredients
- 1 cup long grain white rice
- 3 Tablespoons salted butter, divided
- 1/4 cup finely diced shallots (about 1 shallot)
- 1/2 cup orzo pasta
- 1 Tablespoon minced garlic (about 2 large cloves)
- 1 teaspoon finely minced fresh rosemary
- 1 teaspoon finely minced fresh thyme
- 2 1/2 cups low-sodium vegetable broth (or low-sodium chicken broth)
- Kosher salt and freshly-ground black pepper, to taste
Equipment
- 1 Medium saucepan
Instructions
- Pour the rice into a fine-mesh strainer. Rinse thoroughly, until the water runs clear, to remove any extra starch from the rice. Let the rice drain while you work on the rest of the recipe.
- Melt 2 Tablespoons of the salted butter in a medium saucepan over medium-high heat. Add the shallot and cook until it's softened, about 2-3 minutes.
- Next, add the orzo and toast until it's golden-brown, about 3 minutes. Add the rice and toast until golden-brown, another 2-3 minutes. Stir frequently to prevent burning.
- Make a well in the center of the orzo-rice mixture and add the garlic, rosemary, and thyme. Sauté until fragrant, about 30 seconds.
- Pour the vegetable broth into the orzo-rice mixture and bring to a boil. Cover with a lid and reduce the heat to low until the broth reaches a gentle simmer. Simmer until the water is absorbed and the rice is tender, 20-25 minutes.
- Remove the pan from the heat and let it sit, covered, for about 5 minutes to absorb any extra liquid.
- Remove the lid from the pan, and add the remaining 1 Tablespoon of butter, salt, and pepper (to taste). Stir gently with the tines of a fork until the butter is melted completely and the rice is fluffy. Serve immediately and enjoy!
Notes
If you don't have salted butter, regular butter will work. Just add more salt add the end.
I recommend using fresh herbs in this recipe for the best flavor, but dried herbs will work in a pinch.
Cook the orzo rice at a very gentle simmer so that the rice has time to absorb the liquid and get tender.
I like to add salt to this recipe depending on what main dish I'm serving with the rice. If I'm serving the rice with a stew or some kind of sauce, I add less salt to make up for the salt in the sauce. If I'm serving the rice on its own, I will add more salt, to taste.
Serving: 1serving, Calories: 231kcal, Carbohydrates: 37.5g, Protein: 5.1g, Fat: 6.3g, Saturated Fat: 3.7g, Cholesterol: 15mg, Sodium: 73mg, Potassium: 68mg, Fiber: 1.1g, Sugar: 0.8g, Calcium: 21mg, Iron: 2mg
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