Orzo Rice
Easy Orzo Rice pilaf takes 15 minutes to cook and uses 4 pantry-friendly ingredients. Toasted orzo simmered in vegetable broth with fragrant Jasmine rice packs flavor and texture into this versatile side dish.
Servings: 6 people
Calories: 155kcal
Ingredients
- Drizzle of olive oil or 1 tablespoon vegan butter
- ½ cup dried orzo
- 1 cup Jasmine rice or Basmati, rinsed
- 2 ¼ cups vegetable broth
Instructions
- Heat a generous drizzle of olive oil in a medium nonstick sauté pan or saucepan over medium-high heat.
- Add the orzo and cook for about 4 minutes, or until golden. Stir frequently so it toasts evenly and does not burn.
- Add the rice and cook for 1 minute more, stirring constantly.
- Pour in the vegetable broth and bring the liquid to a simmer. Reduce the heat to low and simmer covered for 15 minutes.
- Remove from the heat and set aside for 10 minutes. Do not remove the lid.
- Remove the lid and fluff with a fork.
Notes
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- Vegan butter or a combination of olive oil and vegan butter are the most flavorful options for toasting the orzo.
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- Let the rice rest for the full 10 minutes when possible before fluffing. This helps to prevent clumping and achieves the best texture for an Orzo Rice Pilaf. As the rice sits, any remaining liquid is absorbed so that the rice cooks evenly. It also releases any rice on the bottom of the pan.
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- Fluff the cooked orzo rice gently with a fork. Do not stir it too much as it can activate the starch and make it clump together.
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- Storage: Refrigerate any remaining Orzo Rice in an airtight container for up to 5 days.
- Reheat in the microwave, oven, or saucepan with a little water to break up any clumps. Or add it to a saucepan with previously heated curries, sauces, or stews, and mix until warmed through.
Nutrition
Calories: 155kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Calcium: 10mg | Iron: 0.5mg
