Turkish Rice Pilaf with Orzo
User Reviews
4.1
Turkish Rice Pilaf with Orzo
Description
This pilaf begins with rinsing long grain white rice to remove excess starch, ensuring a fluffy final result. The orzo is toasted in butter and oil until browned, imparting a nutty aroma and texture contrast. Finely chopped onion is gently sautéed before adding garlic and rice, brightening the grains’ color. Hot vegetable broth with salt and pepper is added to simmer the mixture covered, allowing the rice to cook tenderly while absorbing flavors.
The dish finishes with a splash of lemon juice, adding subtle acidity to offset the richness of butter and toasted pasta components. The combination of rice and orzo gives the dish a pleasant bite and visual interest. It works well alongside stews, grilled meats, or vegetables and can be a main carbohydrate component in a meal.
Use long grain white rice and well-flavored broth for best results. Rinsing the rice multiple times and draining it thoroughly is important to prevent clumping. Cook covered over low heat to ensure even cooking without burning. Adjust liquid or cooking time slightly depending on rice variety and stove heat to achieve perfect tenderness.
Ingredients
- 1 cup rice - see note 1
- 2 ½ cups vegetable broth - see note 2
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 tablespoon butter
- ½ cup orzo
- 1 onion see note 3, finely chopped
- 1 clove garlic finely chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoon lemon juice
Instructions
- Rinse the rice in cold water at least three times to remove any excess starch. (see note 4)1 cup rice
- Pour your broth into a small pan and heat until simmering. Or microwave it until steaming hot.2 ½ cups vegetable broth
- Place a large skillet (one with a lid) or shallow pan (again with a lid) over medium heat.
- Add the butter and oil to the skillet to melt.1 tbsp oil2 tbsp butter
- Add in the orzo, stir to coat well, then cook the pasta for 4-5 minutes, stirring occasionally, until well browned.½ cup / 75 g orzo
- Reduce the heat under the skillet, then add the onion to the pasta and saute gently for 4 minutes.1 onion, finely chopped
- Add the garlic and the rice and stir together until the rice is bright white.1 clove / 1 garlic, finely chopped1 cup rice
- Add the hot broth, salt, and pepper and bring to a simmer.2 ½ cups vegetable broth1 tsp salt¼ tsp pepper
- Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed. (see note 5)
- Remove from heat, but don't lift the lid. Let the finished pilaf stand for 5-10 minutes, then fluff with a fork.
- Sprinkle the finished pilaf with lemon juice and serve.2 tsp lemon juice
Notes
- Use long grain white rice for ideal texture and broth absorption.
- Choose vegetable or chicken broth with a good flavor base.
- Yellow, brown, white, or red onions all work; shallots may be substituted.
- Rinse the rice thoroughly multiple times and drain well to ensure fluffiness.
- Monitor cooking times and adjust broth as needed for rice doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 524mg | 22% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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