Mediterranean Rice Pilaf with Orzo

Name: Mediterranean Rice Pilaf with Orzo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (285 g) long-grain white rice, rinsed under cold water in a sieve until the water runs mostly clear, then drained well; ½ cup (95 g) orzo pasta, uncooked, straight from the box; 3 tablespoons (42 g) unsalted butter; ½ cup (75 g) yellow onion, finely diced (about ½ medium onion, ¼-inch/6 mm pieces); 2 cloves (6 g) garlic, minced; 3¼ cups (770 ml) low-sodium chicken broth, hot; ½ teaspoon (3 g) fine sea salt, plus more to taste (reduce to ¼ teaspoon if using regular-sodium broth); black pepper, freshly ground, to taste; 1 whole (1 g) bay leaf (optional); ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 2 teaspoons (10 ml) lemon, freshly squeezed juice (about ½ lemon) (optional)

From the MyKitchenBank Kitchen

Fluffy, separate grains of long-grain rice and golden toasted orzo, simmered in chicken broth with sweet onion and finished with fresh parsley. A classic side for roast chicken, grilled fish or kebabs.

Prep: 10 min
Cook: 30 min
Wait: 10 min
Total: 50 min
Makes: About 6 cups (6 side servings)

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Ingredients

6 servings

1½ cups (285 g) long-grain white rice, rinsed under cold water in a sieve until the water runs mostly clear, then drained well
½ cup (95 g) orzo pasta, uncooked, straight from the box
3 tablespoons (42 g) unsalted butter
½ cup (75 g) yellow onion, finely diced (about ½ medium onion, ¼-inch/6 mm pieces)
2 cloves (6 g) garlic, minced
3¼ cups (770 ml) low-sodium chicken broth, hot
½ teaspoon (3 g) fine sea salt, plus more to taste (reduce to ¼ teaspoon if using regular-sodium broth)
black pepper, freshly ground, to taste
1 whole (1 g) bay leaf (optional)
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
2 teaspoons (10 ml) lemon, freshly squeezed juice (about ½ lemon) (optional)

Equipment (5)

3-quart (2.8 L) heavy-bottomed saucepan with tight-fitting lid
Fine-mesh sieve
Small saucepan or microwave-safe jug for heating broth
Wooden spoon
Fork for fluffing

Steps

Before you start

Measure the broth and have it hot (microwave or small pot) before you start; hot broth keeps the simmer steady and the rice cooks evenly.
Use a pot with a tight-fitting lid, about 3 quarts (2.8 L). A loose lid lets steam escape and leaves the rice hard.
Rinse the rice until the water runs mostly clear so the grains stay separate.
Plan on 10 minutes of resting time after cooking; do not skip it.

1
Heat the broth
- Pour the chicken broth into a small saucepan or microwave-safe jug and heat until steaming hot, about 180°F (82°C), not boiling.
- Keep it warm.
- Rinse the rice in a fine-mesh sieve under cold running water, stirring with your fingers, until the water runs mostly clear, then shake off excess water.
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Ready when: Broth is steaming and the rinse water is nearly clear.
Tip: Don't skip rinsing; surface starch is what makes pilaf gummy.
2
Soften the onion
- Melt the butter in the 3-quart saucepan over medium heat.
- Add the diced onion and a pinch of the salt.
- Cook, stirring often, for 4 to 5 minutes until the onion is soft and translucent with no browning.
- Stir in the garlic and cook 30 seconds until fragrant.
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Ready when: Onion is translucent and soft; garlic smells fragrant but is not brown.
Tip: If the butter starts to brown, lower the heat; burnt garlic turns bitter.
3
Toast the orzo
- Add the orzo to the pot and stir constantly for 2 to 3 minutes, until most of the pieces turn a deep golden brown and smell nutty.
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Ready when: Orzo is deep golden brown and smells like toasted nuts.
Tip: Keep stirring; orzo goes from golden to burnt quickly.
4
Toast the rice
- Add the drained rice and stir for 2 minutes so every grain is coated in butter.
- The rice will look slightly opaque at the edges and smell lightly toasty.
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Ready when: Grains look glossy, with opaque edges, and smell toasty.
5
Add broth and season
- Pour in the hot broth (it will sputter), then add the remaining salt, a few grinds of pepper and the bay leaf, if using.
- Stir once to level the grains and scrape up any bits on the bottom.
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Ready when: Liquid comes to a full boil.
Tip: Stir only this once; further stirring releases starch and makes the pilaf sticky.
6
Simmer covered
- As soon as the liquid boils, reduce the heat to low, cover tightly and cook for 16 to 18 minutes without lifting the lid.
- The liquid should be absorbed and small steam holes should appear on the surface.
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Ready when: Surface shows small steam holes and no liquid pools when you tilt the pot.
Tip: If steam escapes around the lid, set a clean kitchen towel under it to seal.
7
Rest off the heat
- Remove the pot from the heat, keep the lid on and let it stand 10 minutes.
- This lets the moisture spread evenly through the grains so the bottom isn't wet and the top isn't dry.
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Ready when: Rice is tender with a slight bite and no crunch.
Tip: Resist peeking; it releases the steam the rice needs.
8
Fluff and finish
- Remove the bay leaf.
- Fluff the pilaf with a fork, lifting from the bottom and folding gently.
- Stir in the chopped parsley and the lemon juice, if using.
- Taste and add salt and pepper as needed.
- Serve warm.
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Ready when: Grains are separate, fluffy and flecked with green parsley.
Tip: Use a fork, not a spoon, which mashes the grains.

Good to know

Tips

Use a ratio of about 1⅔ cups liquid to 1 cup of grains (rice plus orzo here: 2 cups total grain to 3¼ cups broth) for tender, not mushy, results.
Brown the orzo well; it provides the nutty flavor that defines this pilaf.
A heavy pot and truly low heat prevent scorching on the bottom.
Add a pinch of turmeric or a few saffron threads to the broth for a golden color.

Make ahead

Cook through the resting step up to 2 days ahead, spread on a tray to cool quickly, refrigerate, then reheat and add the parsley and lemon just before serving.

Storage & reheating

Cool within 1 hour. Refrigerate in an airtight container up to 4 days. Freeze up to 2 months. Reheat with 1 tablespoon of water per cup of pilaf, covered, in the microwave for 1 to 2 minutes or in a skillet over low heat until steaming hot (165°F/74°C). Don't leave at room temperature longer than 2 hours.

Substitutions

low-sodium chicken broth → vegetable broth. Makes the dish vegetarian; use a low-sodium one and adjust the salt.
unsalted butter → extra-virgin olive oil. Use 3 tablespoons (45 ml) for a dairy-free version with a more fruity flavor.
long-grain white rice → basmati rice. Rinse well and keep the same amount of liquid; cooking time is about the same.
fresh flat-leaf parsley → fresh dill or mint. Use the same amount for a different herbal note.