Best 13 Classic Rice Pilaf With Orzo Recipes

RICE PILAF WITH ORZO

Steps:

• In a large pan with a lid, preheat the pan over medium-high heat and add in the olive oil, onion, and ½ teaspoon of salt.
• Saute the onion until it just begins to soften, about 2-3 minutes.
• Add in the rice and orzo and cook while constantly stirring for 2 minutes. Stir in the garlic and cook until fragrant, about 30-60 seconds.
• Pour in the broth, give everything a good stir, and bring everything to a boil.
• Once boiling, reduce the heat to low and cover the pan with the lid.
• Cook until the rice and orzo is tender, about 20-22 minutes.
• Remove the pan from the heat, and let the pilaf sit, covered, for 8 minutes. Fluff the pilaf with a fork, and stir in the parsley. Season with salt and pepper and serve.
• Season with salt and pepper and serve.

SEHRIYELI PILAV: TURKISH-STYLE RICE PILAF WITH ORZO

Steps:

• Gather the ingredients.
• In a shallow saucepan, melt the butter and oil together. Add the orzo and stir continuously over medium heat until the pasta turns a dark golden color. Be careful and keep stirring so the butter and orzo don't burn.
• Add the uncooked rice and stir thoroughly until the grains are coated with the oil. Add the chicken broth, salt, and pepper, and then bring to a boil. If you are using chicken bouillon in place of stock, cut down on or omit the salt.
• Cover and reduce the heat to low. Let the rice slowly simmer until the liquid is absorbed, 20 minutes.
• Without removing the cover, take the pan from the heat and put it aside to cool down for 5 minutes, keeping the lid on at all times. If too much condensation forms on the inside of the lid, open it and cover the top of the pan with a few paper towels, then replace the lid. This will absorb excess moisture and allow the rice to continue steaming at an even pace.
• Before serving, open the lid and gently stir the rice to loosen the bottom and separate the grains.
• You can use a small dessert bowl or ramekin as a mold to ​give it that signature rice pilaf look. Fill the bowl with the rice and use the back of a spoon to pack it down tightly. Invert the bowl onto a serving plate. The pilaf will pop out and should remain in the molded shape.

EASY RICE PILAF

Steps:

• Combine the chicken broth, butter, salt, garlic powder, and pepper in a medium sauce pan over medium heat to warm. Once the liquid begins to simmer, reduce the heat to low and keep warm.
• Meanwhile, set a large skillet over medium heat and add the olive oil. When the oil is hot, add the pasta and stir well to coat. Cook for 4-5 minutes, stirring occasionally, until lightly browned. Add the rice and continue to cook another 4-5 minutes until the rice is bright white.
• Add the celery and onions and continue to cook for another 4-5 minutes, stirring occasionally, until the vegetables soften slightly, then pour the warm broth mixture into the skillet with the pasta and rice and stir to combine. Bring everything to a simmer, then cover and cook for 20 minutes until the liquid is absorbed
• Sprinkle the rice pilaf with the chopped parsley, then fluff with a fork. Serve warm.

SERENA BAKES SIMPLY FROM SCRATCH

Steps:

• 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.
• Stir in butter until melted.

EASY STOVETOP RICE PILAF WITH ORZO

Steps:

• Melt butter in a medium-sized saucepan/pot. Add orzo and cook until golden brown.
• Add onion and saute until onions become clear.
• Add garlic and saute for another minute or so.
• Add remaining ingredients and bring to a boil, stirring occasionally.
• When mixture comes to a boil, reduce heat to low, cover, and simmer for about 20-25 minutes or until liquid is absorbed.
• Remove from heat and remove lid. Let stand for a few minutes then fluff with a fork and serve!

GARLIC-HERB ORZO PILAF

Steps:

• In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned. , Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.

CLASSIC RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
• Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
• Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
• Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

SARAH'S RICE PILAF

Steps:

• Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

ORZO AND BROWN RICE PILAF

Steps:

• Heat oil in a heavy-bottomed pot over medium heat. Add carrots, onions, red pepper and 1/4 teaspoon salt. Saute, stirring occasionally until vegetables have softened, about 8 minutes. Lower heat, if necessary, to prevent onions from browning.
• Add chicken broth and increase heat until boiling. Add lentils and cook 10 minutes, stirring occasionally. Add orzo and pepper to taste. Add another 1/4 teaspoon salt if necessary.
• Stir in brown rice, reduce heat to medium low and cook, covered, 10 more minutes until all the liquid is absorbed and rice is tender.
• Fluff with fork and serve.

GARLIC ORZO PILAF

Steps:

• In a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add orzo; saute for 3-5 minutes or until golden brown., Stir in chicken stock and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender. Sprinkle with cheese if desired.

ORZO AND RICE PILAF WITH VEGETABLES

Steps:

• Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
• Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.

LINDA'S RICE AND/OR ORZO PILAF GREEK STYLE

Steps:

• To Make Chicken Stock:.
• In a large pot add the chicken, whole lemon, and 8 cups of water. Cover, and bring to a boil. Reduce heat, and cook for 1 hour, until the chicken is very tender.
• Remove chicken from the pot, and set aside. (Chicken can be frozen to use at another time).
• Skim fat off stock. When the stock cools sufficiently, strain into a bowl.
• To Make Rice: (use 4.5 cups of the chicken stock).
• Measure out 4 1/2 cups of the stock, and pour into a large pot. Add 8 cups of hot (tap) water, and bring to a boil over medium heat.
• When the rice/orzo starts to boil, add the rice/orzo, and stir frequently to keep from sticking.
• When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes.
• In The Meantime:.
• In a small skillet, heat the 1 1/2 tablespoons of butter over high heat, until it sizzles.
• Lift the cover to the rice, and quickly pour in the hot butter and close the cover quickly, as it will spatter.
• When the sizzling stops (a few seconds), remove the cover, and stir briefly. Remove from heat.
• Allow to sit 5-10 minutes before serving.
• The pilaf is supposed to be smooth and creamy, and slightly mushy.
• To Prepare Other Rice Ingredients to add to rice once it is cooked:.
• In a large frying pan pour olive oil, then add onions, and saute over medium heat, until just softened.
• Add the garlic, mint, and pepper. Saute for about 2 more minutes.
• Add spinach, lemon juice, tomatoes, dill, and tomatoes. Cook for about 4 minutes.
• Add to rice, and mix.
• Just before serving add Feta cheese.
• Note: Add more lemon, if needed at serving time.

ORZO PILAF

Steps:

• Brown orzo and onion in margarine over med-hi heat.
• Add rice, broth and a dash of pepper and salt.
• Bring back to a full boil, then cover, lower heat, and simmer for 20 minutes.