Kritharaki Me Rize Greek Orzo and Rice Pilaf
Elevate your dinner table with this comforting and flavorful *Kritharaki Me Rize*—a classic Greek Orzo and Rice Pilaf that perfectly balances hearty texture with Mediterranean-inspired seasonings. Toasted orzo pasta and long-grain white rice are simmered together in a rich broth, infused with the warm aroma of garlic, onion, and dried oregano. A touch of butter and olive oil ensures a luscious, silky finish, while a garnish of fresh parsley and a squeeze of lemon brighten each bite. Quick and easy to prepare in under 40 minutes, this versatile side dish pairs beautifully with roasted meats, grilled seafood, or a crisp Greek salad, making it a must-have addition to your culinary repertoire.
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Recipe Information
Ingredients
- 2 tablespoons Extra-virgin olive oil
- 1 tablespoon Unsalted butter
- 1 cup Orzo pasta
- 1 cup Long-grain white rice
- 1 Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 4 cups Chicken or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 4 Lemon wedges (optional, for serving)
Instructions
Heat the olive oil and butter in a large, deep skillet or saucepan over medium heat.
Add the orzo and cook, stirring frequently, until it is golden brown, about 3-4 minutes. Be careful not to burn it.
Stir in the chopped onion and cook until softened and translucent, about 2-3 minutes.
Add the minced garlic and cook for 30 seconds, until fragrant.
Stir in the rice, ensuring it is well coated in the oil and butter mixture.
Pour in the chicken or vegetable broth, then add the salt, black pepper, and oregano. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
Allow the pilaf to simmer for 18-20 minutes, or until the liquid is absorbed and both the orzo and rice are cooked through.
Remove the pan from the heat and let the pilaf sit, covered, for 5 minutes to allow the steam to finish cooking the grains.
Fluff the pilaf gently with a fork and transfer it to a serving dish.
Garnish with chopped fresh parsley, if desired, and serve with lemon wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 5817 mg | 253% | |
| Total Carbohydrate | 229.0 g | 83% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 11.6 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 577 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
