Orzo and Rice Pilaf Thitono Pilafi
Elevate your side dish game with this rich and aromatic Orzo and Rice Pilaf, or Thitono Pilafi, a Mediterranean-inspired recipe perfect for any occasion. Featuring toasty golden orzo pasta, tender long-grain rice, and a fragrant blend of cinnamon and oregano, this dish combines layers of flavor in every bite. Cooked in a savory broth and finished with fresh parsley and optional lemon wedges for a bright, zesty touch, this pilaf pairs beautifully with roasted meats, grilled vegetables, or can be enjoyed as a comforting vegetarian option. Ready in just 40 minutes, it's an elegant yet simple way to bring warm, wholesome flavors to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 0.5 cup orzo pasta
- 1 cup long-grain white rice
- 2.5 cups chicken broth (or vegetable broth for vegetarian)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 0.25 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
- 4 wedges lemon wedges (optional, for serving)
Instructions
Heat the olive oil and butter in a large, heavy-bottomed saucepan over medium heat.
Add the orzo pasta to the pan and toast it for 3-5 minutes, stirring frequently, until golden brown and fragrant.
Stir in the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the rice and stir to coat it in the oil and butter mixture.
Add the ground cinnamon, oregano, salt, and black pepper, stirring until the spices are fully incorporated.
Slowly pour in the chicken (or vegetable) broth, bringing the mixture to a gentle simmer while stirring occasionally.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice and orzo are tender.
Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the pilaf with a fork, gently stir in the chopped parsley, and adjust seasoning if needed.
Serve warm, garnished with additional parsley and lemon wedges on the side for a burst of brightness, if desired.
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 4527 mg | 197% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 9.5 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 534 mg | 11% | |
*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.
