Orzo and Brown Rice Pilaf
Elevate your side dish game with this hearty and flavorful Orzo and Brown Rice Pilaf! Combining the nuttiness of brown rice with the delicate, toasty notes of golden-brown orzo pasta, this dish offers the perfect balance of texture and taste. Infused with the rich aromatics of sautéed onions, garlic, and a hint of dried thyme, and simmered in a savory broth, every bite delivers comforting, home-cooked goodness. It’s easy to prepare in just one pot, making cleanup a breeze, and comes together with minimal effort in under an hour. Perfect as a versatile side for roasted meats, grilled vegetables, or even a stand-alone vegetarian option when paired with your favorite salad, this pilaf is garnished with a sprinkle of fresh parsley for an elegant, herby finish. Whether it’s for a casual dinner or a festive gathering, this wholesome, crowd-pleasing recipe will quickly become a favorite.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 0.5 cup Orzo pasta
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 0.5 cup Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 3 cups Low-sodium chicken or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter in a large, heavy-bottomed saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the orzo pasta to the pan and toast for 2-3 minutes, stirring frequently, until it turns golden brown.
Stir in the uncooked brown rice, ensuring it is well combined with the orzo and aromatics.
Pour in the chicken or vegetable broth, and season with the salt, black pepper, and dried thyme. Stir gently and raise the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let the mixture simmer for 35 minutes, or until the rice and orzo are tender and have absorbed all the liquid.
Turn off the heat and allow the pilaf to rest for 5 minutes, covered, to enhance the flavors.
Fluff the pilaf with a fork, garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2799 mg | 122% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 5.9 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 405 mg | 9% | |
*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.
