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Looking for a side dish that's filled with flavor but still easy enough for a busy weeknight? This easy Orzo Rice Pilaf recipe is the answer! With fluffy rice, toasted orzo, and a savory blend of garlic and onion, this simple side dish may just be the star of dinner.
Orzo Rice at a Glance
If you grew up enjoying Rice-A-Roni, you will love this homemade version! It is a simplified version of my mushroom rice pilaf with savory, buttery notes that win everyone over!
- Flavorful, Not Fussy. Just a few pantry staples and a bit of sautéing deliver a rich, satisfying side dish. I also like to add a splash of dry white wine to amp up the flavor with minimal effort.
- Kid-Approved. Without added veggies or mushrooms, this is one side dish that even picky eaters will devour without complaint.
- Versatile. From balsamic pork tenderloin to baked salmon to rotisserie chicken, this simple orzo rice pilaf pairs beautifully with just about any main course.
This Orzo Rice is a comforting, simple, and foolproof recipe you'll turn to again and again. It's the kind of side dish that quietly steals the show!
Happy Cooking! xo Kristen
Ingredients in Orzo Rice
- Rice: Long-grain white rice, such as jasmine rice or basmati rice, is best for a fluffy texture that doesn't clump together.
- Orzo: A variety of dry pasta that adds contrast in texture.
- Onion and Garlic: Minced garlic and minced yellow onion work to build a savory base without overpowering the orzo rice.
- Olive Oil and Butter: Extra virgin olive oil for toasting and unsalted butter for richness.
- White Wine (Optional): Select a dry white wine, such as Pinot Grigio or Sauvignon Blanc, for added depth. Feel free to replace with additional broth.
- Broth: For flavor, opt for either low-sodium vegetable broth or chicken stock over water.
- Seasonings: Onion powder, garlic powder, salt, and pepper keep things simple yet tasty.
How to Make Orzo Rice
While easy to make, the following step-by-step instructions are provided to help you make perfect orzo rice pilaf.
- Sauté the Aromatics. Heat oil and butter in a heavy-bottomed skillet. Add the chopped onion and sauté until translucent. Add the garlic and cook just until fragrant, about 60 seconds.
- Toast the Rice and Orzo. Add the rice and orzo to the pan and cook for about 2 minutes, stirring often, until lightly golden.
- Deglaze the Pan. Add the white wine (or broth), scrape up any browned bits off the bottom of the pan, and let simmer for a few minutes, until the wine is nearly evaporated.
- Simmer. Stir in the broth and seasonings, bring to a gentle boil, cover, and reduce heat. Simmer for 18 minutes.
Don't Peak!
Don't be tempted to lift the lid as the orzo rice simmers, as this causes steam to escape, which can dry out the pilaf and result in uneven cooking.
- Let Rest. Remove the pan from the heat and let it sit covered for 10 minutes. This step ensures the grains finish cooking gently and evenly.
- Fluff and Serve. Use a fork, not a spoon, to gently fluff the orzo rice. This will keep the grains separate and fluffy. Garnish with parsley if desired and serve.
Key Tips for Perfect Orzo Rice
- Use a Heavy-Bottomed Pan to prevent the rice from scorching or sticking to the pan as it toasts and simmers.
- Don't Skip Toasting! Toasting the rice and orzo before adding the liquid enhances the flavor and gives that classic pilaf texture.
- Make It Your Own. Stir in fresh herbs, a sprinkle of Parmesan, or even sautéed mushrooms or peas for extra flair.
What to Serve with Orzo Rice
Orzo rice pilaf pairs with just about ANY entrée, but below are a few of my favorites.
- With Chicken: Serve alongside marinated chicken thighs, lemon pepper chicken, honey lemon chicken, pesto chicken, or baked chicken cordon bleu.
- With Meatballs: Serve Italian baked meatballs, Swedish meatballs, or Instant Pot meatballs, with a side of orzo rice instead of traditional pasta or noodles.
- With Pork or Beef: London broil, bacon-wrapped pork tenderloin, or beef short ribs are natural pairings.
- With Seafood: From baked cod to grilled shrimp skewers to blackened mahi mahi, orzo rice pairs with them all!
- Keep it Meatless: Serve the orzo rice with roasted veggies, like baked broccoli or roasted carrots, and a side salad with ranch dressing or balsamic vinaigrette for a light, yet hearty meal.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Orzo Rice
With fluffy rice, toasted orzo, and savory garlic and onion, this Orzo Rice recipe is a simple side dish filled with cozy flavor.
Video
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter, or additional olive oil
- 1 small yellow onion, finely chopped
- 1 cup long-grain white rice
- ½ cup dried orzo pasta
- 2 cloves garlic, minced
- ¼ cup dry white wine, or additional broth
- 2 ¾ cups low-sodium vegetable broth
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ½ teaspoon kosher salt
- chopped fresh parsley, for garnish
Instructions
- In a large heavy-bottomed skillet (that can be fitted with a lid), add the olive oil butter and heat over medium heat until the butter has melted.
- Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.
- Add the rice and orzo and continue to cook for 2 minutes, stirring frequently, until the rice begins to turn golden brown.
- Add the wine and scrape up any browned bits off the bottom of the pan. Let the wine simmer for 2-3 minutes or until most of the liquid has evaporated.
- Stir in the vegetable broth, onion powder, garlic powder, pepper, and salt. Bring the mixture to a boil, then reduce the heat to low. Place a tight-fitting lid on the pan and let simmer for 18 minutes. Do not remove the lid to peek!
- After 18 minutes, remove the pan from the heat and let it sit covered for 10 minutes.
- After 10 minutes, remove the lid and fluff with a fork. If needed, add additional salt or pepper to taste. If desired, sprinkle with fresh parsley and serve.
Notes
Storage: Let cool slightly, transfer to an airtight storage container or freezer-safe container. Refrigerate for up to 3 days or freeze up to 3 months. To reheat, defrost overnight in the refrigerator if needed. Heat the orzo rice in a heat-safe container, covered with a moistened paper towel, in the microwave in 30-second intervals, until warmed through.
Wine: Feel free to use additional chicken stock or vegetable broth in place of the wine.
Dairy-Free: Use extra virgin olive oil or non-dairy butter in place of unsalted butter.
Nutrition
Calories: 222kcalCarbohydrates: 38gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 5mgSodium: 201mgPotassium: 99mgFiber: 2gSugar: 1gVitamin A: 60IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this last night for dinner along with some chicken and it has such great flavor. Even my husband liked it and he’s not a fan of rice. Thank you once again for a delicious recipe!
What a compliment! Thrilled to hear you and your husband (unexpectedly) enjoyed 🙂