This is a delicious twist to traditional rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

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Nutrition Facts

244 calories; 5.9 g protein; 40 g carbohydrates; 17.8 mg cholesterol; 524.3 mg sodium. Full Nutrition

Reviews (766)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/14/2009
When I first decided to make this recipe, I was little dubious because the ingredients didn't seem too exciting. Boy, was I wrong! This dish was incredibly good...something that I would definitely make again! The taste/texture was similar to Rice-a-Roni, but so much better, without that packaged taste. I topped it with chopped chives for a little more color, and everyone loved it. Thanks so much for sharing!!! Read More
(390)

Most helpful critical review

Rating: 3 stars
10/13/2009
Just average. While I wanted something more subtle to go with the main dish, I still was looking for something more flavorful than this. Surprising, since one would have thought that since I used a flavored, specialty orzo medley along with the onion, garlic and chicken broth, that wouldn't have been the case. Definitely needs a hint of seasoning of some sort. Still, a perfectly acceptable companion to a heartier, more robustly flavored main dish. Read More
(229)
1038 Ratings
  • 5 star values: 767
  • 4 star values: 213
  • 3 star values: 41
  • 2 star values: 14
  • 1 star values: 3
Rating: 5 stars
09/14/2009
When I first decided to make this recipe, I was little dubious because the ingredients didn't seem too exciting. Boy, was I wrong! This dish was incredibly good...something that I would definitely make again! The taste/texture was similar to Rice-a-Roni, but so much better, without that packaged taste. I topped it with chopped chives for a little more color, and everyone loved it. Thanks so much for sharing!!! Read More
(390)
Rating: 3 stars
10/13/2009
Just average. While I wanted something more subtle to go with the main dish, I still was looking for something more flavorful than this. Surprising, since one would have thought that since I used a flavored, specialty orzo medley along with the onion, garlic and chicken broth, that wouldn't have been the case. Definitely needs a hint of seasoning of some sort. Still, a perfectly acceptable companion to a heartier, more robustly flavored main dish. Read More
(229)
Rating: 5 stars
04/12/2010
Outstanding recipe! Certainly proof that "the whole is greater than the sum of its parts." Served plain with roast chicken, turned the leftovers into fried rice the next day. Used organic chicken broth and brown basmati rice. To reduce cooking time for basmati rice, soak it in warm water to cover for 20 minutes, then drain & add to the pot. Read More
(177)
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Rating: 5 stars
10/08/2009
Don't be mad; I wanted to rate this recipe even though I made changes. I used spaghetti broken into 1 inch pieces because I didn't have orzo. I left out the garlic and onion because I wanted it to taste "plain" so that it didn't compete with my flavorful main dish. So all I used was pasta, butter, rice, and broth and it was delicious!! Greater than the sum of its parts for sure, and very easy. Read More
(101)
Rating: 5 stars
04/25/2012
This recipe is delicious with a few additions! I always double the recipe but follow the steps exactly, except when it comes time to add the onion I also add diced carrots and mushrooms (I never measure this but its probably about 1/2-3/4 cup each). Then, when I add the stock I also include about 1/2-3/4 c. of frozen peas. After everything has cooked and the rice has absorbed all the liquid, I gently stir in about 1/4-1/2 lb. of slivered toasted almonds (I always end up buying the almonds raw and dry toasting them myself). With these additions my family and friends love this recipe, and I get requests for it all the time! Read More
(99)
Rating: 5 stars
04/19/2010
Perfect! I searched everywhere for a simple Rice Pilaf recipe with Orzo. This was exactly what I had in mind. So simple, yet SO flavorful. I did use long grain brown rice and low sodium chicken broth to make the dish slightly healthier. We will absolutely be making this a staple in our home :) Read More
(76)
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Rating: 4 stars
09/14/2009
When I made this recipe, I found it to be a little, O.K., alot bland. But, I did use homemade chicken broth, and while very tasty, it was not overly salted. Perhaps using store bought broth would be more flavorful. I followed the recipe exactly, and I did feel the measurements are spot-on. It makes enough for four people, and the liquid ratio is perfect with the dry ingredients. Once I salted at the stove and the table, I found this to be a really tasty side dish I plan to serve again. Read More
(62)
Rating: 5 stars
11/08/2011
I was looking for a rice pilaf recipe to go with fish and found this. It was excellent. I made it exactly as written except I used just one can of chicken broth which is a little less than 2 cups. I usually scale back the water called for in rice recipes as I don't like wet rice. Also I added a pinch of salt and some dried parsley at the end for a bit of color. It was really delicious and had a depth of flavor I was not expecting. It is extremely important to really brown the pasta though, I think a lot of people skip that part when making pilaf. Read More
(39)
Rating: 5 stars
12/30/2010
tasted better than any box pilaf and I used broken spaghetti noodles because i didn't have any orzo pasta...tasted GREAT! Read More
(29)