Best 2 Wild Rice And Orzo Pilaf Recipes

Wild rice and orzo pilaf is a delectable and versatile dish that combines the earthy flavor of wild rice with the delicate texture of orzo pasta. Perfect for both special occasions and everyday meals, this pilaf offers a delightful balance of flavors and textures that will tantalize your taste buds. Whether you prefer a simple preparation or enjoy experimenting with different ingredients, the possibilities are endless with this culinary masterpiece.

Let's cook with our recipes!

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

Ingredients

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

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

Ingredients

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.

Tips and Conclusion

Tips:

Use a heavy-bottomed pot or Dutch oven to cook the pilaf. This will help to distribute the heat evenly and prevent the rice from burning.
Rinse the wild rice and orzo before cooking to remove any dirt or debris.
Toast the orzo in a dry skillet over medium heat until it is lightly browned. This will give the pilaf a nutty flavor.
Add the wild rice, orzo, broth, and seasonings to the pot and bring to a boil. Then, reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the rice is tender and all of the liquid has been absorbed.
Fluff the pilaf with a fork before serving.
Garnish the pilaf with fresh herbs, such as parsley, cilantro, or mint, before serving.

Conclusion:

Wild rice and orzo pilaf is a delicious and versatile side dish that can be served with a variety of main courses. It is also a good source of fiber and protein. This recipe is easy to make and can be tailored to your own taste preferences. For example, you can add different vegetables, herbs, or spices to the pilaf. You can also use different types of broth, such as chicken broth, vegetable broth, or beef broth.

This recipe is perfect for a weeknight meal or a special occasion. The pilaf is also a great make-ahead dish. Simply cook the pilaf according to the directions and then store it in the refrigerator for up to 3 days. When you are ready to serve, simply reheat the pilaf in the microwave or on the stovetop.