Name: Orzo Rice Pilaf with Garlic and Herbs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup orzo pasta; 2 tablespoons olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 2 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ cup fresh parsley, chopped; ¼ cup grated Parmesan cheese (optional)

This Mediterranean-inspired orzo pilaf is a delightful side dish that combines the nutty richness of toasted orzo with aromatic garlic and herbs. It’s a simple yet elegant dish that elevates any meal with minimal effort and maximum flavor.

Why You’ll Love This Recipe

This orzo pilaf is incredibly versatile and pairs beautifully with nearly any protein or vegetable dish. The toasted orzo provides a nutty depth of flavor while the herbs and garlic create a fragrant, savory profile that’s irresistible. It’s quicker than traditional rice pilaf but offers the same satisfying texture and comfort. Perfect for weeknight dinners yet sophisticated enough for special occasions, this recipe will quickly become a staple in your cooking repertoire.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Orzo pasta is actually a small, rice-shaped pasta that forms the foundation of this dish. When toasted before cooking, it develops a wonderful nutty flavor that distinguishes this pilaf from ordinary pasta dishes.

Olive oil helps toast the orzo and sauté the aromatics, adding a subtle Mediterranean flavor that complements the herbs beautifully.

Onion provides a sweet, aromatic base that builds depth of flavor as it softens and caramelizes slightly during cooking.

Garlic adds essential aroma and flavor to the dish. Cooking it gently prevents bitterness while allowing its savory qualities to infuse the entire pilaf.

Vegetable broth serves as the cooking liquid, infusing the orzo with flavor as it absorbs. You can substitute chicken broth if you’re not concerned about keeping the dish vegetarian.

Dried thyme and oregano are classic Mediterranean herbs that create the signature flavor profile of this dish. Their earthy, slightly floral notes permeate the pilaf.

Salt and black pepper are essential seasonings that enhance all the other flavors. Adjust according to your preference and the saltiness of your broth.

Fresh parsley brightens the dish with its clean, herbaceous flavor and adds a pop of vibrant green color just before serving.

Parmesan cheese is optional but adds a wonderful umami richness and slight creaminess to the finished dish.

Directions

Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté for 3-4 minutes until soft and translucent.
Add minced garlic and cook for 1-2 minutes, taking care not to burn it.
Stir in orzo pasta and cook, stirring frequently, for about 2 minutes until lightly browned.
Pour in vegetable broth and add thyme, oregano, salt, and black pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 10-12 minutes until orzo is tender and broth is absorbed.
Remove from heat and fluff orzo with a fork. Stir in fresh parsley and Parmesan cheese if desired.
Serve warm as a flavorful side dish or light meal.

Servings and Timing

This recipe makes 4 servings as a side dish, with each serving containing approximately 220 calories. It takes just 5 minutes to prep and 20 minutes to cook, for a total time of 25 minutes from start to finish. It’s perfect for busy weeknights when you need something quick yet impressive to accompany your main course.

Variations

Lemon Herb Orzo: Add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice at the end of cooking for a bright, citrusy version.

Mediterranean Orzo: Fold in 1/2 cup chopped sun-dried tomatoes, 1/4 cup pitted Kalamata olives, and 1/2 cup crumbled feta cheese instead of Parmesan.

Mushroom Orzo Pilaf: Add 8 ounces of sliced mushrooms when sautéing the onions for an earthy, umami-rich variation.

Spinach and Pine Nut Orzo: Stir in 2 cups of baby spinach until wilted just before serving and top with 3 tablespoons of toasted pine nuts.

Spring Vegetable Orzo: Add 1/2 cup each of diced asparagus and peas during the last 3-4 minutes of cooking for a seasonal twist.

Storage/Reheating

This orzo pilaf can be stored in an airtight container in the refrigerator for up to 4 days. The pasta may absorb more moisture as it sits, making it slightly less fluffy when stored.

To reheat, add a small splash of broth or water to restore moisture, then warm in the microwave for 1-2 minutes, stirring halfway through. Alternatively, reheat on the stovetop over medium-low heat, adding a little liquid and stirring occasionally until warm.

For longer storage, you can freeze the pilaf in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating as directed above.

FAQs

Can I use rice instead of orzo in this recipe?

Yes, you can substitute rice for the orzo, but you’ll need to adjust the cooking time. Most white rice varieties will require about 18-20 minutes of simmering instead of the 10-12 minutes for orzo. Brown rice would need even longer, about 35-40 minutes.

Is orzo pasta or rice?

Orzo is actually pasta made from semolina flour, despite its rice-like appearance. This is why it cooks more quickly than actual rice and has a slightly different texture when finished.

How do I prevent my orzo from becoming mushy?

Be careful not to overcook the orzo. Start checking it at the 10-minute mark. Also, make sure your liquid-to-orzo ratio is correct (2:1 in this recipe). Fluffing the orzo with a fork immediately after cooking helps separate the grains.

Can I make this recipe vegan?

Absolutely! Simply omit the Parmesan cheese or replace it with a vegan alternative like nutritional yeast or a plant-based Parmesan substitute for a similar umami flavor.

What can I serve with orzo pilaf?

This versatile side pairs beautifully with grilled or roasted meats, fish, or vegetarian mains like stuffed peppers or eggplant. It’s particularly complementary to Mediterranean and Greek-inspired dishes.

Can I make this recipe ahead of time?

Yes, you can prepare this orzo pilaf up to 2 days in advance. Reheat it with a splash of broth and add the fresh parsley just before serving to maintain its bright color and flavor.

My orzo has absorbed all the liquid but isn’t tender yet. What should I do?

Add a little more broth or even water, about 1/4 cup at a time, and continue cooking until the orzo reaches your desired tenderness. Keep the pot covered to retain moisture.

Can I add vegetables to this pilaf?

Definitely! Diced bell peppers, zucchini, peas, or asparagus make excellent additions. Add firm vegetables when sautéing the onion, and more delicate ones in the last few minutes of cooking.

Is this recipe healthy?

This orzo pilaf is a balanced side dish containing complex carbohydrates and some protein. Using olive oil provides healthy fats, and you can boost the nutritional value by adding more vegetables or using whole wheat orzo if available.

Can I double this recipe for a larger crowd?

Yes, this recipe doubles easily. Use a larger pot and maintain the same ratio of ingredients. The cooking time should remain roughly the same, though you may need to add a minute or two.

Conclusion

This Orzo Rice Pilaf with Garlic and Herbs offers a delightful alternative to ordinary rice or pasta side dishes. Its Mediterranean flavors and versatility make it suitable for countless meal pairings, while its simplicity ensures it’s accessible to cooks of all skill levels. The toasted orzo technique creates a depth of flavor that belies the dish’s straightforward preparation, proving that sometimes the most satisfying recipes are also the most uncomplicated. Whether served alongside a special dinner or as part of a weeknight meal, this pilaf brings a touch of elegance and comfort to the table.