Easy Rice Pilaf with Orzo Pasta
Toasted rice and orzo pasta cooked with chicken stock and herbs for an easy and flavorful side dish.
Servings: 6
Calories: 213kcal
Equipment
- medium sauce pan or dutch oven
- Sharp Knife and Cutting Board
- wooden spoon
Ingredients
- ¾ cup long grain white rice
- ½ cup orzo pasta
- 1 tablespoon olive oil
- 2 ½ cups chicken stock or vegetable stock
- 1 small yellow onion minced
- 1 teaspoon granulated garlic
- 1 teaspoon dried parsley
- 1 teaspoon dried Italian herbs
- 1 tablespoon unsalted butter optional
- salt and pepper to taste
Instructions
- Prepare and measure your simple ingredients. Mince the yellow onion.
- Heat a medium pot on the stove over medium-high heat. Once the pot is hot, add the olive oil.
- Next add the onion and dried spices. Stir them until they become fragrant and the onion softens.
- Now, add the orzo pasta and toast it for 2 minutes until it's golden brown.
- Lastly, add the rice and chicken stock to the pot. Cover with a lid and reduce the heat to medium low. Cook for 12 minutes.
- After the rice pilaf has cooked, remove from the heat and let the rice rest for at least 5 minutes. Add a tablespoon of butter if desired and stir well.
Nutrition
Calories: 213kcal | Carbohydrates: 33g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 146mg | Potassium: 193mg | Fiber: 1g | Sugar: 3g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
