Orzo and rice pilaf is a comforting and versatile side dish that pairs tender grains with savory flavor in every bite. Lightly toasted orzo and long grain rice are cooked with garlic, onion, and chicken bouillon for a dish that's both simple and satisfying.
With just five minutes of prep and one pan, this recipe comes together easily on the stovetop. The combination of rice and orzo adds texture and interest, while the sautéed onions and seasonings give it a rich, well-rounded flavor.
This pilaf is a great side for roasted meats, grilled vegetables, or weeknight chicken dishes. It's hearty enough to stand on its own and easy to make ahead for the holidays.
Ingredients
- Olive oil
- Yellow onion, diced
- Long grain white rice
- Orzo
- Minced garlic
- Better than bouillon chicken
- Water
- Salt
- Pepper
- Parsley, to serve
See recipe card for quantities.
Instructions
Follow along with these super easy step-by-step instructions to make your own bowl of Orzo Rice Pilaf.
Step one: In a large frying pan, heat the olive oil over medium heat and saute the onions until tender, about 5 minutes.
Step two: Add in the rice and the orzo and stir constantly while it heats for about 2 minutes.
Step three: Stir in the garlic and mix constantly for another 30 seconds or until fragrant. Add in the better than bouillon, water, salt and pepper. Stir to combine.
Step four: Continue to cook over medium low heat until the water is absorbed and the rice is cooked, about 20 minutes. Serve with a garnish of parsley, if desired.
Storage
Keep this for up to 4 days in a container in the refrigerator. Or, you can freeze it for up to 6 months.
Orzo Rice Pilaf
Equipment
- Frying Pan
- Spatula
Ingredients
- 3 tablespoon Olive Oil
- .5 cup Yellow Onion Diced
- 1 cup Long Grain White Rice
- .5 cup Orzo
- 1 teaspoon Garlic Minced
- 1 teaspoon Better Than Bouillon Chicken
- 3 cup Water
- 1 teaspoon Salt
- .5 tsp Pepper
- 1 tablespoon Parsley to serve
Instructions
- In a large frying pan, heat the olive oil over medium heat and saute the onions until tender, about 5 minutes.
- Add in the rice and the orzo and stir constantly while it heats for about 2 minutes.
- Stir in the garlic and mix constantly for another 30 seconds or until fragrant.
- Add in the better than bouillon, water, salt and pepper. Stir to combine.
- Continue to cook over medium low heat until the water is absorbed and the rice is cooked, about 20 minutes.
- Serve with a garnish of parsley, if desired.
Notes
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
