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Easy Homemade Fluffy Rice Pilaf with Toasted Orzo

A close-up of fluffy, golden rice pilaf topped with fresh chopped parsley in a white bowl.
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Make weeknight dinners better with this quick and easy homemade rice pilaf. This recipe uses toasted orzo and aromatics for a flavorful, fluffy side dish ready in about 30 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 cup orzo pasta
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups long-grain white rice, rinsed
  • 2 1/2 cups chicken broth or vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil and butter in a medium saucepan over medium heat.
  2. Add the orzo pasta to the pan. Cook, stirring frequently, until the orzo turns light golden brown, about 3 to 5 minutes. Watch carefully to prevent burning.
  3. Add the chopped onion to the pan and cook until softened, about 4 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Add the rinsed rice to the pan. Stir everything together and cook for 2 minutes, allowing the rice grains to toast slightly.
  6. Pour in the broth, salt, and pepper. Bring the mixture to a boil.
  7. Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer for 18 minutes without lifting the lid.
  8. Remove the pan from the heat and let it stand, covered, for an additional 10 minutes. Do not lift the lid during this resting period.
  9. Remove the lid and fluff the rice gently with a fork. Garnish with fresh parsley before serving.

Notes

  • Rinsing the rice removes excess starch, which helps create a fluffier final texture.
  • You can substitute chicken broth with vegetable broth for a vegetarian option.
  • For extra flavor, toast slivered almonds along with the orzo and stir them in at the end.

Nutrition

Find it online: https://carlacooking.com/easy-fluffy-homemade-rice-pilaf/