I can't believe I totally forgot about my blogiversary on April 26th and just realized today! It's hard to believe I've been sharing my favorite recipes for 6 years now and this Rice Pilaf with Orzo is no exception.
There's probably a million different versions of Rice Pilaf but I decided on this occasion to keep it simple with some browned orzo. The nutty flavor and texture of the orzo adds a wonderful contrast to a simple dish that will pair well with just about any main dish.
Rice Pilaf with Orzo will quickly became a highly requested side dish at the dinner table and family favorite!
In a large saute pan with a tight fitting lid add 2 tablespoons Extra Virgin Olive Oil and heat over medium-high heat until starting to become hot. Add 1/4 cup Minced Shallot and 3/4 Uncooked Orzo. Sauté until orzo becomes toasty brown and shallots are softened.
Stir in 3/4 cup Jasmine Rice and cook until rice starts to become translucent.
Stir in 4 cups Chicken Broth, 1 teaspoon Rosemary, 1 teaspoon Thyme, and 1/2 teaspoon Salt. Bring to a simmer, reduce heat to low, cover, and cook for 15-20 minutes until rice is tender.
Fluff with a fork and enjoy! It's great with seafood, chicken, and pork chops.
In case you have a cupboard full of those boxed rice mixes you might want to use them up before making the homemade version of Rice Pilaf with Orzo. Once you go to scratch you'll never want to go back!
Rice Pilaf With Orzo
Rice Pilaf with Orzo is as easy to make as a box mix and goes well seafood, chicken, and pork.Prep time: PT8M
Cook time: PT20M
Total time: PT28M
Yield: 5 Servings
- 2 tablespoons Extra Virgin Olive Oil
- 1/4 cup Shallots, Minced
- 3/4 cup Orzo, Uncooked
- 3/4 cup Jasmine Rice
- 4 cup Chicken Stock
- 1 teaspoon Rosemary, Chopped
- 1 teaspoon Thyme
- 1/2 teaspoon Salt
- In a large saute pan with a tight fitting lid add olive oil and heat over medium-high heat until starting to become hot. Add shallots and orzo. Stir until orzo becomes golden brown and shallots are softened. Stir in rice and cook until translucent.
- Add chicken stock, herbs, and salt. Bring to a simmer, reduce heat to low, and cover. Cook for 15-20 minutes until rice is tender, and liquid is absorbed.