Orzo Pilaf

This simple orzo pilaf is buttery, flavorful, and easy to make with pantry ingredients. A great side dish for weeknight dinners.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 20

let stand covered 10

Total Time 35

Servings

Calories 264kcal

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.

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.