Orzo pilaf is a simple, flavorful side dish that pairs well with a variety of main dishes and feels just a little special without any extra effort.
What's great about this recipe
- Swapping in this pilaf is a great way to give rice a break.
- It comes together with the same time and effort as cooking rice, and it's just as affordable.
- It works well as a side dish, but it's flavorful enough to enjoy on its own as a light lunch or snack.
Ingredients you'll need
Butter - Adds richness and flavor and helps toast the orzo so it doesn't taste flat.
Orzo - A small, rice-shaped pasta that cooks up tender and fluffy, making it perfect for pilaf-style dishes. You can find it in the pasta aisle of most major grocery stores or online.
Seasoning - Minced dried onion adds mild onion flavor without extra prep or moisture. Italian seasoning gives the dish a subtle herby note and complements the broth nicely. Black pepper adds a little warmth.
Chicken broth - Adds flavor as the orzo cooks. Reduced-sodium broth works well if you're sensitive to salt.
Garnish - Fresh parsley (or other herbs) adds a fresh finish and a pop of color right before serving. (Optional, not pictured)
📖 See the recipe card for quantities and preparation.
How to make orzo pilaf
- Melt the butter in a medium saucepan (nonstick works best) over medium heat. When the butter is melted, foamy, and lightly sizzling, add the orzo. Stir to coat and cook for 4-5 minutes, stirring often, to lightly toast.
- Stir in the minced dried onion, Italian seasoning, and black pepper.
- Pour in the chicken broth while stirring. Raise the heat and bring to a boil (about 2-3 minutes). Once boiling, lower the heat to medium-low, cover, and simmer for 11-13 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir occasionally and adjust the heat as needed to maintain a gentle simmer.
- Remove the pot from the heat and let it sit, covered, for 10 minutes.
- Fluff with a fork. Taste and add salt if needed (as a reference, we didn't need to add any).
- Garnish with fresh parsley or other herbs, if desired, and serve.
Recipe notes and tips
- Use reduced-sodium broth if you're sensitive to salt.
- Use a nonstick saucepan for best results. If you don't have a nonstick pan, use a reliable saucepan that you know doesn't stick easily.
- Don't over stir. Occasional stirring prevents sticking, but over-stirring can break the orzo and make it creamy instead of fluffy.
Storing and reheating
Refrigerator: Allow the orzo pilaf to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezer: Once cooled, transfer to a freezer-safe, airtight container, leaving a little room for expansion. Freeze for up to 2 months.
Reheating: Thaw overnight in the refrigerator if frozen. Microwave: Reheat on high for 30 seconds, stir, then continue heating in 15-second intervals until heated through. Stovetop: Heat covered in a nonstick skillet over medium-low heat until hot, stirring occasionally. Add a small splash of broth or water if needed to loosen it.
Food safety: The U.S. Department of Agriculture recommends reheating leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture or foodsafety.gov.
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This orzo pilaf is a simple way to switch things up when you want something a little more exciting than plain white rice. If you like this recipe, try our chicken-flavored rice or simple seasoned rice for more easy side dishes. If you have extra orzo in the pantry, use it in our herb orzo salad or add it to turkey meatball soup.
📖 Recipe
Orzo Pilaf
Ingredients
- 2 tablespoons butter
- 1 cup orzo
- ¼ teaspoon minced dried onion
- ¼ teaspoon Italian seasoning
- Pinch black pepper
- 2 cups chicken broth
- Chopped parsley or other fresh herbs for garnish (optional)
Instructions
- Melt the butter in a medium saucepan (nonstick works best) over medium heat. When the butter is melted, foamy, and lightly sizzling, add the orzo. Stir to coat it in the butter and cook for 4-5 minutes, stirring often, to lightly toast it.
- Stir in the minced dried onion, Italian seasoning, and black pepper.
- Pour in the chicken broth while stirring. Raise the heat and bring the mixture to a boil (this will take about 2-3 minutes). Once it reaches a boil, lower the heat to medium-low, cover, and simmer for 11-13 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally and adjust the heat as needed to maintain a gentle simmer.
- Remove the pot from the heat and let it sit, covered, for 10 minutes.
- Fluff with a fork. Taste and add salt if needed (as a reference, we didn't need to add any to ours).
- Garnish with fresh parsley or other herbs, if desired, and serve.
Notes
- Use reduced-sodium broth if you're sensitive to salt. You can always taste and adjust the seasoning at the end.
- Use a nonstick saucepan for best results. Orzo can sink to the bottom of the pot and stick if it's not tended, so stir regularly, especially during the first few minutes after adding the broth. If you don't have a nonstick pan, use a reliable saucepan that you know doesn't stick easily.
- Don't over stir. Occasional stirring prevents sticking, but over-stirring can break the orzo and make it creamy instead of fluffy.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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