Best 17 Orzo And Rice Recipes

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Are you looking for a culinary adventure that combines the unique flavors and textures of orzo and rice? Look no further! This article will guide you through a delightful journey of discovering the best recipe for this extraordinary dish. We'll explore a variety of options, from classic to innovative, that will tantalize your taste buds and leave you craving for more. Whether you're a seasoned chef or a home cook looking for a new favorite, this article has something for everyone. Get ready to be inspired by mouthwatering combinations and easy-to-follow instructions that will turn your kitchen into a symphony of flavors.

Here are our top 17 tried and tested recipes!

GARLIC, HERB, ORZO AND RICE PLIAF



Garlic, Herb, Orzo and Rice Pliaf image

Garlic and fresh herbs flavor this orzo/rice combination pilaf. Vegetable broth may be used for chicken broth.

Provided by Outta Here

Categories     Long Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
6 garlic cloves, peeled and thinly sliced
1/2 cup orzo pasta, uncooked
1/2 cup long grain rice, uncooked
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/3 cup water
3 green onions, thinly sliced
1/3 cup fresh basil leaf, thinly sliced
1/4 cup fresh Italian parsley, minced
1/4 teaspoon salt

Steps:

  • In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn.
  • 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, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed).
  • Stir in the onions, basil, parsley and salt.
  • Serve. Sprinkle some grated Parmesan on top if desired.

ORZO AND RICE PILAF WITH VEGETABLES



Orzo and Rice Pilaf with Vegetables image

Categories     Onion     Pasta     Side     Sauté     Quick & Easy     Almond     Celery     Carrot     Zucchini     Spring     Parsley     Gourmet     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 side-dish servings

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon unsalted butter
2/3 cup orzo (rice-shaped pasta)
1 medium onion, finely chopped (1 cup)
2 carrots, cut into 1/4-inch dice (3/4 cup)
2 celery ribs, cut into 1/4-inch dice (2/3 cup)
2 garlic cloves, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup long-grain white rice
1 3/4 cups chicken broth or vegetable broth (14 fl oz)
1 cup water
1 small zucchini or yellow squash, cut into 1/4-inch dice (1 1/4 cups)
1/4 cup chopped fresh parsley
1/4 cup slivered almonds, toasted

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.

ORZO AND RICE



Orzo and Rice image

A filling side dish that is great with chicken. It is a real family favorite in our house.

Provided by C.Crane

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 5

Number Of Ingredients 5

2 tablespoons butter
½ cup uncooked orzo pasta
½ cup long-grain white rice
1 cube chicken bouillon
2 cups water

Steps:

  • In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
  • Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
  • Simmer for about 20 to 25 minutes or until all water is absorbed; serve.

Nutrition Facts : Calories 191.6 calories, Carbohydrate 31.7 g, Cholesterol 12.3 mg, Fat 5.1 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 3.1 g, Sodium 265.1 mg, Sugar 1 g

INSTANT POT® RICE AND ORZO PILAF WITH MUSHROOMS



Instant Pot® Rice and Orzo Pilaf with Mushrooms image

This rice and orzo recipe is very mildly seasoned. I didn't add any salt to the recipe as the salt content in different brands varies greatly; taste and adjust accordingly.

Provided by Bren

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 50m

Yield 4

Number Of Ingredients 10

4 tablespoons avocado oil, divided
¾ cup basmati rice, well rinsed
¼ cup orzo
1 ½ cups low-sodium vegetable broth, divided
1 teaspoon granulated garlic
¼ teaspoon smoked paprika
1 ½ teaspoons onion powder
½ (10 ounce) package sliced cremini mushrooms
2 tablespoons chopped fresh parsley
1 pinch salt to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons oil, rice, and orzo. Saute, stirring and scraping the bottom of the pot constantly, until orzo is brown, about 5 minutes. Pour in 1/4 cup broth and bring to a boil while scraping the browned bits of food off the bottom.
  • Turn cooker off and add remaining broth, garlic, paprika, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile, heat remaining oil in a medium skillet over medium-high heat. Add mushrooms and saute until lightly browned, about 5 minutes.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Carefully release remaining pressure using quick-release method, about 5 minutes. Unlock and remove the lid. Fluff the rice. Add mushrooms and parsley. Taste and adjust salt as needed.

Nutrition Facts : Calories 318.1 calories, Carbohydrate 41.2 g, Fat 14.6 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 1.8 g, Sodium 130.2 mg, Sugar 1.3 g

WILD RICE AND ORZO PILAF



Wild Rice and Orzo Pilaf image

A friend of mine served this side dish for a group dinner. We all loved and devoured it. It's so very easy and versatile that you can personalize it to suit your own taste.

Provided by Tricia McTamaney

Categories     Side Dish     Vegetables     Green Peas

Time 1h18m

Yield 8

Number Of Ingredients 9

2 cups water
1 cup uncooked wild rice
salt to taste
1 cup uncooked orzo pasta
3 tablespoons butter
2 cups chopped onions
1 ½ cups frozen peas
½ teaspoon ground black pepper
2 cups green onions, chopped

Steps:

  • Bring water, wild rice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more.
  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 10 minutes. Drain.
  • Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add onions; cover and cook until translucent, about 5 minutes. Stir in remaining 2 tablespoons butter, peas, salt, and pepper. Cook and stir until combined, about 1 minute more.
  • Pour rice and orzo into a serving dish. Stir in the pea mixture and green onions.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 39.3 g, Cholesterol 11.5 mg, Fat 5 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 2.9 g, Sodium 50.4 mg, Sugar 3.8 g

ALEXANDER'S ORZO AND WILD RICE SALAD



Alexander's Orzo and Wild Rice Salad image

Make and share this Alexander's Orzo and Wild Rice Salad recipe from Food.com.

Provided by Mystikal49

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 24

4 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons lemon juice
1/2 teaspoon fresh garlic, minced
1/2 tablespoon French Dijon mustard
1/2 tablespoon sugar
3/8 cup canola oil
3/8 cup extra virgin olive oil
1/2 tablespoon fresh basil, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups orzo pasta, cooked
1 cup cooked wild rice
1/4 cup red onion, diced
1/4 cup currants
1/8 cup canned corn niblet
1/4 cup toasted almond
1 tablespoon parsley, chopped
3 tablespoons red peppers, diced
3 tablespoons yellow peppers, diced
1/2 cup green onion, sliced
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon garlic granules
1/8 cup fresh basil, cut in slivers

Steps:

  • For dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring).
  • Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.
  • Use only 1/2 cup of dressing for salad.
  • Place all other ingredients in a mixing bowl and mix well.
  • Serve ice cold, 38-40°F Shelf life mixed is two hours.

DEVILED DUNGENESS CRAB WITH WILD RICE AND ORZO PILAF



Deviled Dungeness Crab with Wild Rice and Orzo Pilaf image

Provided by Bobby Flay

Categories     main-dish

Time 2h2m

Yield 2 servings

Number Of Ingredients 28

2 ounces clarified butter
2 ounces shallots, diced
2 ounces celery, diced
2 ounces flour
3 1/2 cups whole milk, scalded with 1 bay leaf
1/4 cup chopped green onions
3 tablespoons chopped parsley
1 teaspoon Worcestershire sauce
Pinch cayenne pepper
1 teaspoon lemon pepper
2 teaspoon salt
1 teaspoon dry mustard
1/2 cup cooked wild rice, recipe follows
1/4 cup cooked orzo, recipe follows
1 teaspoon olive oil
2 tablespoon lemon pepper
2 whole Dungeness crabs, cooked in the shells, meat picked and shells reserved
Butter
3 tablespoons Sherry
Bread crumbs
Grated parmesan
1/2 cup wild rice
1/4 cup diced shallots
1 ounce olive oil
4 cups chicken stock
1/4 cup orzo
1 tablespoon rock salt
3 cups water

Steps:

  • For the sauce:
  • Place clarified butter in a saucepan and add shallots and celery. Cook until soft. Add flour and cook until mixture reaches an amber color. Add hot milk and mix with a wire whisk to a smooth sauce. Add remaining ingredients to the sauce and cook for 10 minutes.
  • For the Rice and Orzo:
  • Combine rice and orzo. Add olive oil and lemon pepper. Mix well and put into the bottom of the crab shells.
  • Preheat the broiler.
  • For the crab:
  • Saute crab meat in butter. Add Sherry until heated. Add the sauce to the crabmeat and mix well. Place the mixture on top of the rice and top with bread crumbs, butter, and Parmesan. Place under the broiler until golden brown.
  • Serve with the sauce.
  • For the wild rice:
  • Wash the rice in cold water and strain. Lightly saute shallots in olive oil until transparent. Add wild rice and chicken stock. Bring to a boil and then turn down to a slow simmer and cover. Cook for 1 hour and 15 minutes until moisture is totally evaporated. Cool down in refrigerator.
  • Bring salted water to a rolling boil. Add orzo and cook for 8 minutes. Strain orzo and cool down in ice water. When cool, strain and place in refrigerator.

WILD RICE AND ORZO WITH TOASTED WALNUTS



Wild Rice and Orzo with Toasted Walnuts image

Categories     Nut     Pasta     Rice     Side     Wedding     Dinner     Tree Nut     Walnut     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 12 cups

Number Of Ingredients 10

1 1/2 cups wild rice
6 cups water
1 teaspoon salt
6 tablespoons walnut oil* or extra-virgin olive oil
1 pound orzo (rice-shaped pasta)
3 tablespoons fresh lemon juice plus additional to taste
plus additional fresh lemon juice to taste
2/3 cup finely chopped scallion
1 cup chopped toasted walnuts
*available at specialty foods shops

Steps:

  • In a large saucepan combine rice with water and salt and simmer, covered, until tender, 40 to 45 minutes. Drain rice well and transfer to a large bowl. Toss rice with 2 tablespoons oil.
  • In a saucepan of boiling salted water cook orzo until al dente. Rinse orzo under cold water and drain well. To rice mixture add orzo with remaining 4 tablespoons oil, 3 tablespoons lemon juice, and salt and pepper to taste and toss well. Mixture may be prepared up to this point 1 day ahead and chilled, covered.
  • Just before serving, stir in scallion and walnuts and season with additional lemon juice and salt and pepper.
  • Serve mixture at room temperature.

ORZO AND BROWN RICE PILAF



Orzo and Brown Rice Pilaf image

A quick and nutritious side dish that goes especially well with grilled food. The cooking time is cut down by using a quick-cooking brown rice, but do not use "instant" rice without adjusting the cooking time at the end.

Provided by threeovens

Categories     Brown Rice

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup carrot, diced (about 1 small)
1/2 cup onion, diced (about 1 small)
1/2 cup red pepper, diced (about 1/2 a medium)
1/4-1/2 teaspoon salt
2 3/4 cups chicken broth
1/4 cup brown lentils or 1/4 cup green lentil
1/4 cup orzo pasta
fresh ground black pepper
1 cup quick-cooking brown rice

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.

BONNIE'S ORZO AND RICE PILAF



BONNIE'S ORZO AND RICE PILAF image

This is a colorful rice dish with lots of flavor. You can add zucchini or yellow squash to it in the last five minutes, or leave it as depicted in my picture. Garnish with parsley and toasted almonds. Enjoy!

Provided by BonniE !

Categories     Other Side Dishes

Time 40m

Number Of Ingredients 15

2/3 cup orzo
1/2 cup long-grain white rice
1 medium onion finely chopped
2 carrots 1/4 inch dice
2 ribs of celery 1/4 inch dice
2 garlic cloves finely chopped
1 cup water
1 3/4 cups chicken broth
1/4 cup chopped fresh italian parsley
1 tablespoon olive oil
1 tablespoon unsalted real butter
1/4 teaspoon salt or more to taste
1/4 teaspoon pepper or to taste
1 small zuchini if desired, 1/4 inch dice (1 1/4 cups)
1/4 cup slivered almonds toasted

Steps:

  • 1. EQUIPMENT You will need a deep 12 inch skillet preferably with a glass lid that fits tightly.
  • 2. PREPARE THE VEGETABLES Chop the onions, carrots, celery and garlic, parsley and zucchini if desired.
  • 3. SAUTE THE VEGETABLES Heat the oil and butter in the skillet over medium heat, then saute the orzo, stirring it constantly until it is golden brown about one minute. Add the prepared vegetables (except the parsley and zucchini) and add the salt and pepper. Stir until the onion is lightly browned, then add the rice, saute and stir until coated with oil and butter.
  • 4. COOK THE RICE Add the broth and the water and bring to a boil, lower the heat to low and cook covered, until liquid is absorbed, about 15 to 20 minutes. Avoid removing the lid and letting the steam escape. Remove from heat and quickly stir in the zucchini, and let it stand 5 minutes. Zucchini will steam. Then stir in the parsley and serve sprinkled with toasted almonds. Enjoy!

ORZO AND RICE PILAF WITH GARLIC AND HERBS



Orzo and Rice Pilaf with Garlic and Herbs image

Garlic and fresh herbs flavor this orzo/rice combination pilaf. Vegetable broth may be used for chicken broth. Sprinkle with grated parmesan cheese, if desired.

Provided by Mikekey *

Categories     Pasta Sides

Time 45m

Number Of Ingredients 10

1 Tbsp olive oil
6 clove garlic, peeled and thinly sliced
1/2 c orzo pasta, uncooked
1/2 c long grain rice, uncooked
1 can(s) (14.5 oz) reduced sodium chicken broth
1/3 c water
3 green onions, thinly sliced
1/3 c fresh basil, chopped
1/4 c italian parsley, minced
1/4 tsp salt

Steps:

  • 1. In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn.
  • 2. Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
  • 3. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed).
  • 4. Stir in the onions, basil, parsley and salt.
  • 5. Serve. Sprinkle some grated Parmesan on top if desired.

LINDA'S RICE AND/OR ORZO PILAF GREEK STYLE



Linda's Rice And/Or Orzo Pilaf Greek Style image

This pilaf is creamy and delicious and packed with flavor. Serve with any main meat dish, or your favorite Greek kabobs, and you'll be in for a treat!

Provided by Lindas Busy Kitchen

Categories     Rice

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 17

4 1/2 lbs roasting chickens, cut in pieces
6 cups water
1 whole lemon, well washed
8 1/2 cups hot water
4 1/2 cups long-grain rice or 4 1/2 cups orzo pasta
1 1/2 tablespoons butter
4 tablespoons olive oil
2 large onions, chopped (about 2 cups)
3 -4 garlic cloves, minced
2 tablespoons dried mint
1/4 teaspoon fresh ground black pepper
6 cups baby spinach leaves, torn into small pieces
5 tablespoons fresh lemon juice
3 roma tomatoes, diced
3 tablespoons fresh dill
15 kalamata olives, diced
1 -2 cup feta, depending on how much you like

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.

Nutrition Facts : Calories 724.1, Fat 32.7, SaturatedFat 10.3, Cholesterol 114.2, Sodium 353.3, Carbohydrate 73.3, Fiber 2.7, Sugar 2.9, Protein 32

WILD RICE, ORZO AND MUSHROOM CASSEROLE



Wild Rice, Orzo and Mushroom Casserole image

Make and share this Wild Rice, Orzo and Mushroom Casserole recipe from Food.com.

Provided by Abby Girl

Categories     Rice

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup orzo pasta
1 cup wild rice
2 1/2 cups beef broth
8 cups mushrooms, sliced (either white or mixed)
1 tablespoon oil
2 tablespoons butter
1/4 cup parsley, chopped

Steps:

  • Cook orzo according to package directions. Cook the wild rice in the broth according to package directions.
  • Saute mushrooms in oil and butter and cook until liquid has almost evaporated.
  • Add mushrooms and parsley to rice and orzo. Mix well,
  • Bake at 350 for 30 minutes or until heated through.

ORZO-RICE PILAF WITH PATTY PAN SQUASH AND BELL PEPPER



Orzo-Rice Pilaf with Patty Pan Squash and Bell Pepper image

This orzo and brown basmati pilaf with Swanson® Unsalted Chicken Broth, pattypan squash, red bell pepper, fresh thyme, and Parmesan cheese makes a delicious anytime side dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 8

Number Of Ingredients 13

3 tablespoons unsalted butter
1 cup uncooked orzo pasta
1 cup brown basmati rice
1 small onion, chopped
1 pattypan squash, cut into 1-inch pieces
1 red bell pepper, cut into 1 inch pieces
½ teaspoon red pepper flakes
1 (32 ounce) carton Swanson® Unsalted Chicken Broth
1 tablespoon chopped fresh thyme leaves
1 teaspoon kosher salt
1 pinch freshly ground black pepper
1 tablespoon chopped fresh parsley
¼ cup freshly grated Parmesan cheese

Steps:

  • Melt butter in a large skillet over medium heat. Add orzo and cook and stir until golden brown with a slight nutty aroma, 5 to 7 minutes. Add rice, onion, squash, bell pepper, and red pepper flakes and continue to stir until rice is coated in butter, about a minute.
  • Stir in the Swanson® Unsalted Chicken broth, thyme, salt, and pepper. Bring to a boil; cover and reduce heat to low. Cook until orzo is al dente and rice is tender and has absorbed the liquid, about 35 minutes.
  • Remove from heat and stir in parsley and Parmesan cheese.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 40.2 g, Cholesterol 13.7 mg, Fat 6.4 g, Fiber 2.5 g, Protein 7.6 g, SaturatedFat 3.5 g, Sodium 305.5 mg, Sugar 2.3 g

KRITHARAKI ME RIZE (GREEK ORZO AND RICE PILAF)



Kritharaki Me Rize (Greek Orzo and Rice Pilaf) image

This pilaf is served with almost every meal, especially stewed dishes. Orzo is a pasta made in the shape of rice.

Provided by luvcookn

Categories     Greek

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 5

1/2 cup orzo
3 tablespoons butter
2/3 cup rice, rinsed and drained
3 cups vegetable stock or 3 cups water
grated kefalotiri cheese (optional)

Steps:

  • Saute orzo in butter in a medium saucepan, until lightly brown.
  • Add rice, stir to coat with the butter. Add stock.
  • Bring to boil. Reduce heat to simmer, cover and cook for 25 minutes.
  • Serve on a platter with grated kefalotiri cheese if desired.

Nutrition Facts : Calories 542.7, Fat 18.3, SaturatedFat 11.2, Cholesterol 45.8, Sodium 155.2, Carbohydrate 83, Fiber 2.2, Sugar 1.1, Protein 10

WILD RICE AND ORZO WITH TARRAGON



Wild Rice and Orzo With Tarragon image

Provided by Molly O'Neill

Categories     pastas, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

3/4 cup wild rice
1/2 teaspoon salt, plus more to taste
3/4 cup orzo
2 tablespoons butter
4 shallots, finely chopped
2 tablespoons minced tarragon leaves
2 tablespoons minced flat-leaf parsley
Freshly ground black pepper to taste

Steps:

  • In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice and 1/2 teaspoon of salt and simmer, covered, until the rice is tender and the grains begin to pop open, about 45 minutes to an hour. Drain well and set aside.
  • Meanwhile, bring 4 cups of water to a boil in another saucepan. Add the orzo and boil until the orzo just begins to become tender, 6 to 7 minutes. Drain and cool under cold water. Set aside.
  • When ready to serve, melt the butter in a large saute pan set over medium heat. Add shallots and cook, stirring, for 2 minutes. Add the wild rice and orzo and cook, stirring, until heated through. Add the tarragon and parsley, season with salt and pepper to taste and cook for an additional minute. Serve immediately.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 185 milligrams, Sugar 4 grams, TransFat 0 grams

ORZO AND WILD RICE SALAD



Orzo and Wild Rice Salad image

This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.

Provided by CWillemin

Categories     Salad     100+ Pasta Salad Recipes

Time 3h

Yield 4

Number Of Ingredients 20

½ cup wild rice
2 cups water
1 cup orzo pasta
3 tablespoons chopped red onion
3 tablespoons dried currants
2 tablespoons corn kernels, drained
3 tablespoons diced yellow bell pepper
3 tablespoons diced red bell pepper
3 tablespoons diced green bell pepper
2 tablespoons chopped fresh basil
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons white balsamic vinegar
1 ½ tablespoons honey
¾ teaspoon Dijon mustard
¼ teaspoon minced garlic
⅛ teaspoon pepper
1 ½ teaspoons chopped fresh basil
¼ cup canola oil
¼ cup extra-virgin olive oil

Steps:

  • Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
  • Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
  • Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.

Nutrition Facts : Calories 566 calories, Carbohydrate 68.2 g, Fat 29.1 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 15.8 g

Tips:

  • Choosing the Right Rice: For a fluffy and flavorful orzo and rice dish, choose long-grain white rice. Basmati or Jasmine rice are excellent options as they cook up separate and have a delicate flavor.
  • Orzo Cooking Method: Orzo can be cooked in various ways. For a traditional method, boil it in salted water until al dente. Alternatively, you can toast it in a pan with olive oil before adding liquid for a nutty flavor.
  • Flavorful Broth: Use a flavorful broth instead of water for cooking the rice. Vegetable broth, chicken broth, or even seafood stock can elevate the taste of the dish significantly.
  • Sautéing Vegetables: Sautéing vegetables before adding them to the rice and orzo mixture enhances their flavor and texture. Use a variety of colorful vegetables like bell peppers, carrots, and peas for a visually appealing dish.
  • Seasoning: Don't be shy with the seasoning. A combination of salt, pepper, garlic powder, and dried herbs like thyme or oregano can transform a simple dish into a flavorful delight.
  • Garnish and Serve: Before serving, garnish the orzo and rice with fresh herbs like parsley or cilantro. A sprinkling of grated Parmesan cheese adds a touch of richness and umami.

Conclusion:

Orzo and rice is a versatile and delicious dish that can be enjoyed as a main course or a side dish. With endless variations and flavor combinations, it's a perfect choice for home cooks looking to create a satisfying and flavorful meal. Whether you prefer a simple or elaborate recipe, orzo and rice is sure to be a hit among family and friends.

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