This easy, comforting side dish cooks up in less than an hour and complements a wide range of meaty or meatless mains.
I love all the rice dishes. From paella to risotto, biryani to arancini, even plain white rice or fragrant basmati—I can’t get enough of the cereal grain that is one of the most widely consumed staple foods in the world. I guess that makes me glaringly average. But you know what’s not so average? The flavor profile of this rice pilaf recipe!
It’s got a deep, rich savoriness and creamy texture that comes from allowing the rice and orzo pasta to simmer slowly in chicken broth. Browning the orzo in olive oil before pouring in the broth adds a subtle nuttiness, while the garlic and paprika bring in earthy notes. The addition of fresh parsley in the final minutes of simmering welcomes a fresh, slightly bitter character that balances everything out. This rice pilaf elevates any meal, even while it lets the main course shine.
Besides the delightful flavors, textures, and aromas of the dish, I love how quick and easy this recipe is. I typically make it on weeknights when I have leftovers, like grilled chops or roasted chicken, to warm up with it. But sometimes I’ll simply stir-fry a colorful array of veggies to top my pilaf. It’s one of the most versatile side dishes to keep in your regular dinner rotation!
Orzo: the pasta that looks like rice
Orzo is a small, rice-shaped pasta made from durum wheat semolina—often mistaken for a grain but actually a member of the pasta family. While the name orzo means “barley” in Italian, this versatile pastina is more commonly found in Greek and Mediterranean dishes than in traditional Italian fare. Known as kritharaki in Greece and arpa şehriye in Turkey, orzo brings a unique texture and subtle bite to rice pilaf. Its ability to soak up flavors makes it a perfect partner for brothy, aromatic dishes. Toasting the orzo in olive oil in step two deepens its nutty flavor and helps keep the grains distinct and fluffy—a key element of this rice pilaf recipe.
How do I store leftovers?
Once the rice has cooled to room temp, store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months. Thaw overnight in the fridge. Reheat in the microwave or on the stovetop, adding a splash of broth or water to restore moisture, until steaming hot.
Serving suggestions
This rice pilaf recipe pairs well with both meaty and meatless mains, including everything from Tarragon Chicken to Grilled London Broil to Tofu Tikka Masala. Add veggie-rich sides, like Glazed Stovetop Carrots or Sautéed Squash And Zucchini, for a complete dinner. Finish with a light dessert, like this beautiful Apple Pizza or a refreshing Lemon Cream Pie.
Recipe
Ingredients
- 2 2/3 cups low-sodium chicken broth
- 1/3 cup unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon paprika
- Pinch of onion powder
- 2 tablespoons olive oil
- 1/3 cup orzo pasta
- 1 cup long-grain white rice
- 1 tablespoon fresh parsley chopped
Instructions
- In a medium saucepan over medium heat, combine the chicken broth, butter, salt, garlic powder, black pepper, paprika, and onion powder. Bring to a simmer, then reduce heat to low.
- Heat the olive oil in a large skillet over medium-low heat. Add the orzo pasta and cook until browned, about 4–6 minutes.
- Stir the white rice into the skillet and cook until it turns a bright white color, approximately 5–7 minutes.
- Pour the warm broth mixture into the skillet with the orzo and rice. Stir to combine. Bring to a simmer, cover, and cook for 15 minutes.
- Add chopped parsley to the skillet. Cover again and cook for an additional 5 minutes or until the broth is fully absorbed.
- Fluff the rice pilaf with a fork. Serve warm.
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