This mouth-watering Orzo Rice Pilaf recipe blends toasted orzo with aromatic basmati rice in a garlic and onion-infused broth. Perfectly seasoned and easy to prepare, this versatile orzo rice recipe makes an ideal side dish for any meal.

A white bowl with orzo and rice pilaf garnished with fresh parsley leaves on a white counter top.

Orzo translates to "barley" in Italian due to its grain and rice-like shape. However, it is a short-cut pasta made from semolina flour resembling a large grain of rice. Originally from Italy, orzo pasta is now a staple in Mediterranean and Middle Eastern cuisines.

Orzo pasta has a slightly chewier texture than rice when cooked. Similarly to rice, its shape allows it to absorb flavors well. Thus making orzo an excellent choice for salads, soups, pilafs, and even baked casseroles.

In contrast, rice is a grain harvested and naturally grown in fields. It is an essential ingredient in many cultures due to its versatility and low cost.

This orzo rice pilaf recipe is incredibly versatile and a great way to use leftover fresh herbs or veggies in your fridge. It is the perfect make-ahead side dish as it freezes wonderfully. If you love this recipe, make sure to check out these 17 Delicious Italian Recipes with Rice.

Why is Basmati Rice Perfect for Pilaf?

Basmati rice is a long-grain white rice. It is best for pilaf due to its unique popcorn-like aroma and nutty flavor. Basmati rice grains tend to be longer, slender, and fluffier when cooked. They separate more easily than other long-grain white rice, whose textures vary from slightly sticky to firm.

Ingredients

Basmati Rice - The fluffy texture and unique flavor of Basmati rice make it one of the best rice varieties. Jasmine rice is an excellent substitute if you are still looking for Basmati rice.
Orzo Pasta - Orzo is a rice-shaped pasta easily found in the dried pasta section at your local grocery store.
Chicken Broth - I love using chicken broth or chicken stock for this orzo rice recipe; however, vegetable broth also works great. I do love using chicken bullion for an extra kick of flavor. To do so, dissolve two and a half chicken bullion cubes in 2 ¾ cups of hot water. Once the bullion cubes have dissolved, whisk to combine and use in place of chicken broth.
Unsalted Butter - Stick with unsalted butter to control the amount of salt in the finished orzo rice pilaf. Different chicken broth brands contain varying amounts of salt; salted butter increases the risk of oversalting the dish. Always taste once finished, and then add salt if needed.
Extra Virgin Olive Oil - A combination of extra virgin olive oil and butter is used in this recipe. This helps prevent the butter from burning while toasting the orzo.
Garlic - Garlic cloves add a wonderful aroma and flavor to this orzo rice dish. If you do not have fresh garlic cloves, add half a teaspoon of garlic powder before covering with the lid.
Onion - Finely chopped onions are great aromatics for any plain rice dish. If you finely chop them, they become translucent; if you have kids, they won't even know they are there!

How to Make Orzo Rice Pilaf

Add the butter, olive oil, and orzo in a medium skillet with a lid and heat over medium-low heat.
Stir frequently for two to three minutes until the orzo smells nutty and starts to turn golden brown.

Uncooked orzo pasta with butter and olive oil in a large skillet on a white marble counter top.

A large tan skillet with orzo toasted in butter and olive oil on a white counter top.

Next, add the chopped onion to the toasted orzo and cook for about 5 minutes until the onions become translucent and begin to soften. Then, add the chopped garlic and stir frequently for 30 seconds until fragrant.
Then, add the rice and chicken broth and turn the heat up until it comes to a simmer. Turn the heat down to low, cover the pan with a lid, and let the orzo rice cook covered for 20-25 minutes. Remove the pan from the heat after 20-25 minutes and set the orzo rice aside to cool (while still covered) for 5 minutes. Take the lid off of the pan and fluff with a fork. Add salt to taste and garnish the cooked rice with fresh parsley if desired.

A large skillet with golden brown orzo pasta and and diced onion on a white counter.

A large tan skillet with cooked orzo and rice pilaf with garlic and onions on a white counter top.

Orzo Rice Pilaf Substitutions & Variations

Rice Substitutions: Jasmine rice, plain white rice, or brown rice are great substitutes for basmati rice.

Add protein: Grilled chicken, steak, or salmon make great additions to orzo rice for a complete main dish.

Broth Substitutes: Vegetable broth or vegetable stock may be used in place of chicken stock. If you do not have chicken or vegetable broth, chicken bullion may be substituted in the ratio of one chicken bullion cube dissolved in one cup of hot water. For this recipe, two and a half chicken bullion cubes dissolved in two and a half cups of hot water would be required.

Nutty Additions: Toasted pine nuts or slivered almonds add a wonderful crunch and balance of texture to this rice and orzo recipe. I love adding pine nuts to this Burrata Caprese Salad for an incredible pop of texture.

Cheesy Options: Freshly grated parmesan cheese adds a delicious umami flavor to orzo rice.

Acidic Touch: Finish the rice and orzo with a touch of freshly squeezed lemon juice for brightness and acidity.

Storage Suggestions

Refrigerate - To store leftovers, transfer the orzo rice to an airtight container and refrigerate for up to four days.

Freeze - If you want to store orzo rice pilaf for longer, it can be frozen. Make sure it's in a freezer-safe, airtight container. Orzo rice can last up to 1-2 months in the freezer. When ready to use, heat partially covered in the microwave in one-minute intervals until heated through.

Make Ahead - Did you know Ziploc bags are microwave-safe? One of my favorite ways to use orzo rice pilaf is to transfer ½ cup to a small Ziploc bag and freeze it. When ready to use, partially vent the ziplock bag and microwave for two minutes. This orzo rice recipe is the perfect make-head and meal-prep side dish.

A large stainless skillet with orzo rice pilaf garnished with fresh parsley leaves.

Tips for Perfect Orzo Rice

Toast Orzo for Depth of Flavor: Before cooking, toast the orzo in a bit of butter or olive oil until golden brown. This enhances its nutty flavor and adds a delightful depth to the pilaf.
Use a Flavorful Liquid: Instead of water, cook the orzo and rice in a flavorful liquid like chicken, vegetable, or beef broth. This infuses the pilaf with an extra boost of flavor. Using chicken bullion dissolved in hot water will add even more flavor than chicken broth.
Season Well: Don't forget to season your pilaf. Salt, pepper, and other spices like thyme, bay leaves, or oregano can significantly enhance the flavor. If using chicken broth, the rice must be salted after cooking. However, I rarely need to add salt to the finished orzo rice when using chicken bullion.
Rest Before Serving: Let the pilaf sit off the heat, covered, for about five minutes before serving. This allows crispy bits on the bottom of the pan to release.
Add Fresh Herbs for Brightness: For freshness and color, garnish the pilaf with fresh herbs such as parsley, cilantro, or dill.
Experiment with Add-Ins: Consider adding vegetables, nuts, dried fruits, or protein to make your pilaf a more rounded dish.
Cook on Low Heat: After bringing your pilaf to a boil, reduce the heat to low and cover the pot. Simmer until the rice and orzo are tender, and the liquid is absorbed. This prevents the orzo rice pilaf from burning and ensures even cooking.

A large stainless steel skillet with cooked orzo rice on a white counter top with a garlic clove and fresh parsley sprigs nearby.

Its versatility, ease of preparation, and irresistible taste ensure this orzo and rice pilaf will become a recurring recipe in your family. Great flavor doesn't have to be complicated. So the next time you're looking for a recipe that is as easy to make as it is delicious to eat, remember this Orzo Rice Pilaf!

More Side Dish Recipes

Orzo Salad with Vegetables and Feta

Honey Roasted Carrots and Parsnips