Savory Rice Pilaf with Orzo
A buttery rice pilaf made with toasted orzo and rice, simmered in seasoned broth until tender and fluffy. This versatile side dish pairs well with poultry, fish, or vegetables and can be made on the stovetop or in a rice cooker.
Servings 4 servings
Ingredients
- 1/4 cup uncooked Orzo Pasta
- 2 Tablespoon butter
- 3 teaspoons chicken boullion (or 3 cubes)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup uncooked white rice
- 1 Tablespoon lemon juice
- 2 cups water
Instructions
Instructions
- In a medium skillet or saucepan, melt the butter over medium heat. Add the orzo and cook, stirring frequently, until lightly browned. Watch closely to prevent burning.Remove the pan briefly from the heat and stir in the chicken bouillon, garlic powder, onion powder, rice, lemon juice, and water.Return to the stove and bring the mixture to a gentle boil, stirring occasionally.Reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.Remove from heat and fluff gently with a fork before serving.
Notes
- This recipe can also be prepared in a rice cooker. Brown the orzo in butter first, then add it to the rice cooker with the remaining ingredients and cook according to manufacturer instructions.Orzo may be substituted with fideo cortado or another small pasta.Adjust seasoning to taste by adding additional bouillon or salt if needed.A squeeze of fresh lemon just before serving brightens the flavor nicely.
