A filling side dish that is great with chicken. It is a real family favorite in our house.

C.Crane

Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.

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  • Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.

  • Simmer for about 20 to 25 minutes or until all water is absorbed; serve.

Nutrition Facts

192 calories; protein 4.6g 9% DV; carbohydrates 31.7g 10% DV; fat 5.1g 8% DV; cholesterol 12.3mg 4% DV; sodium 265.1mg 11% DV. Full Nutrition
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Reviews (190)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/29/2007
Some reviewers have called this bland - I say it's mild, which sometimes is just what is called for to complement what it's served with. If this were a main dish I might agree it would be missing something substantial, but as a side dish it complemented, rather than competed with, the main dish. That said, I still "enhanced" it just a bit - I browned the rice along with the orzo, cooked it in chicken broth as well as the bouillon, and added another couple of tablespoons of butter and a tiny pinch of saffron. Just before serving I stirred in a little chopped fresh parsley for freshness and color. A really enjoyable side dish that's bound to make its way to my table again. Read More
(106)

Most helpful critical review

Rating: 2 stars
01/09/2007
Waaaaay too bland as written! Potentially easy to improve though. Next time I'd take the other reviewer's advice and add sauteed onion minced garlic fresh parsley Parmesan cheese slivered almonds salt and pepper. When I get around to that I'll post my own recipe. =) Read More
(18)
239 Ratings
  • 5 star values: 138
  • 4 star values: 86
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
11/28/2007
Some reviewers have called this bland - I say it's mild, which sometimes is just what is called for to complement what it's served with. If this were a main dish I might agree it would be missing something substantial, but as a side dish it complemented, rather than competed with, the main dish. That said, I still "enhanced" it just a bit - I browned the rice along with the orzo, cooked it in chicken broth as well as the bouillon, and added another couple of tablespoons of butter and a tiny pinch of saffron. Just before serving I stirred in a little chopped fresh parsley for freshness and color. A really enjoyable side dish that's bound to make its way to my table again. Read More
(106)
Rating: 5 stars
01/05/2007
This is like a cheap low salt version of RiceARoni. I've used vegetable and beef bullion and both were good. I browned a small chopped onion in the butter before the pasta, and added extra parmasan cheese. This is the sort of side dish that could be edited to match pretty much any main dish. And it doesn't stick to the bottom of the pan like other rice dishes. I'll be making this again for sure. Read More
(58)
Rating: 5 stars
01/18/2011
This was a nice change from regular rice. I did make some alterations to the recipe after reading the reviews. 1. 2 tsp of butter and olive oil to brown the orzo 2. Used low sodium chicken stock instead of the chicken cubes 3. Added some shredded carrots,1 small diced onion,2 cloves of chopped garlic and about 7 medium chopped mushrooms. All of these were sauteed after I browned the orzo. Then I added the rice and stock. 4. Added just a sprinkle of garlic salt and some dried parsley for color. With these changes this is a definate 5 star recipe. Need I say that I will be making again! Read More
(48)
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Rating: 4 stars
07/23/2003
After reading the other reviews I doubled the bouillon. This was good but next time I will even add more bouillon. Read More
(31)
Rating: 5 stars
02/02/2011
We really enjoyed this side dish!! I doubled the recipe because I always make extra rice to have for later meals. I also added about.5 tspn of italian seasoning to the browning orzo step. I don't ever buy rice a roni and I think I've eaten it once in my life but I LOVED this recipe!! The orzo makes it almost creamy and makes "rice so much better! I also plan on making it often! Thank you for the recipe! Read More
(27)
Rating: 4 stars
02/09/2004
Great side dish. I used chicken broth instead of the boullion and water and sauted a little onion and minced garlic with the rice. We enjoyed this change from our usual white rice. Read More
(19)
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Rating: 2 stars
01/08/2007
Waaaaay too bland as written! Potentially easy to improve though. Next time I'd take the other reviewer's advice and add sauteed onion minced garlic fresh parsley Parmesan cheese slivered almonds salt and pepper. When I get around to that I'll post my own recipe. =) Read More
(18)
Rating: 5 stars
10/21/2003
This was really good. I cut the butter to 1 T. and increased the rice/orzo to 3/4 c. each, with 3 c. of canned low-salt chicken broth (what I had on hand). The butter adds a lot of flavor - and 1 T. is plenty. Read More
(18)
Rating: 5 stars
01/02/2003
We eat this about once a week at our house. My only tip would be to add more boullion. You can use beef or chicken. Soooo good! Read More
(12)
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