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Easy One-Pot Fluffy Rice Pilaf with Toasted Orzo

A close-up of fluffy, golden brown rice pilaf seasoned with herbs served in a white bowl.

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This homemade rice pilaf recipe delivers fluffy grains and savory flavor using simple pantry staples. Toasting the orzo adds texture, making this an easy, reliable side dish for any weeknight dinner or holiday meal.

Ingredients

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  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup orzo pasta
  • 1 cup long-grain white rice, uncooked
  • 1/2 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried parsley

Instructions

  1. Melt the butter and olive oil together in a medium saucepan or Dutch oven over medium heat.
  2. Add the orzo pasta to the pan. Cook, stirring frequently, until the orzo turns light golden brown, about 3 to 5 minutes. Watch carefully to prevent burning.
  3. Add the uncooked rice and chopped onion to the pan. Stir and cook for 2 minutes until the rice grains look slightly translucent around the edges.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the chicken broth. Add the salt, pepper, and dried parsley. Stir everything together once.
  6. Bring the liquid to a boil. Once boiling, immediately cover the saucepan tightly with a lid.
  7. Reduce the heat to the lowest setting. Simmer undisturbed for 18 minutes. Do not lift the lid during this time.
  8. Remove the saucepan from the heat. Let it stand, covered, for an additional 10 minutes to steam.
  9. Remove the lid and fluff the rice pilaf gently with a fork before serving.

Notes

  • For an even richer flavor, substitute half of the chicken broth with dry white wine, adding it after the garlic and cooking until it evaporates before adding the rest of the broth.
  • If you do not have orzo, you can substitute it with broken vermicelli or skip it entirely, adjusting the liquid slightly if needed.
  • This recipe works well with vegetable broth if you prefer a vegetarian side dish.

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