This stovetop Rice Pilaf with Orzo is a delicious and easy side dish that goes with just about any meal. With only a handful of ingredients, you can make this restaurant-style Pilaf at home!
It is incredibly simple to make at home and tastes so much better than the boxed version. Tender, fluffy rice, golden, nutty orzo, and plenty of butter. All cooked together with broth/stock.
Serve this Turkish Rice Pilaf with just about anything; it makes an excellent side for stewed dishes, grilled chicken, or steak. Or serve it with some roasted vegetables for a meat-free meal.
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What is a pilaf?
Pilaf is a flavorful rice dish, also know as a pilau. It is rice (usually white), cooked in broth, over low heat. Different flavors can be added, and the finished rice is tender, fluffy, and packed with flavor. It is a great way to perk up white rice and it is so easy to make at home.
This Turkish Pilau includes orzo, which is a small pasta shaped like a large grain of rice. When this is toasted in butter, it adds a wonderful nuttiness to the pilaf.
Recipe tips
- Really brown the orzo, it wants to be a deep dark golden brown; you want to cook it for at least 4 minutes.
- Use a long grain white rice for this recipe, that way, the broth volumes will give you perfectly cooked rice.
- Rinse the rice thoroughly to ensure the finished pilaf will be fluffier. (see below for rinsing tips)
- If you can use fresh lemon juice, it adds a fantastic zing to the finished pilaf.
How to rinse rice
Place the rice in a bowl and cover with water. Use your hand to turn the rice over in the bowl, be gentle as you don't want to break the grains. Carefully drain the water away and repeat this process twice more. Once you have rinsed the rice three times, use a fine-mesh sieve to drain the rice. To ensure you have washed away as much starch as possible, place the sieve under the flow of running water for 10-15 seconds. Leave the rice to drain dry.
Ingredient Substituions.
Butter and Oil - The recipe uses butter and oil to add flavor and color. You can leave out the butter (and up the oil) to make this dairy-free.
Orzo - Orzo (or risoni as it is also known) is rice-shaped pasta. If you can't get hold of orzo, then you can break up spaghetti or linguine into small lengths and use those instead.
Onion - Use any color of onion. Yellow or brown onions are typical, but white or red will work just as well, or substitute in two shallots instead.
Broth - Use vegetable or chicken broth, just ensure that it is a well-flavored broth.
Recipe Adaptions
- Add vegetables - You can add all sorts of veg to this! Add diced carrots, frozen peas, corn, chopped capsicum, chopped mushrooms, or stir through fresh/frozen spinach.
- Add fresh herbs - The pictures here are garnished with a little fresh parsley, but makes herbs the show, by stirring through a large handful. parsley, cilantro, basil, dill, or oregano will work well (they aren't very Turkish, but they are delicious!)
- Add protein - Add protein to this and make it a complete meal. You can add raw chicken when you cook off the onion or once you have finished cooked stir through shredded chicken, seared steak, grilled shrimp, or any leftover roast meat.
- Add additional garnishes - Slivered almonds or chopped nuts add a great crunch to the pilaf. Or try stirring through some rasins or dried cranberries.
What to serve with this Turkish Pilaf
You can serve this rice recipe with just about anything that would accompany regular boiled rice. But it is especially tasty with:
- Turkish Chicken Breasts
- Saksuka
- Creamy Garlic Parmesan Chicken Breasts
- One Pan Creamy Mushroom Chicken
- One Pan Creamy Bacon Chicken
- Peri Peri Chicken Tray Bake
- Easy One Pan Italian Chicken Breasts
- Creamy Tuscan Mushrooms with Spinach
Enjoy x
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Turkish Rice Pilaf with Orzo
Ingredients
- 1 cup rice - see note 1
- 2 ½ cups vegetable broth - see note 2
- 1 tablespoon oil
- 2 tablespoon butter
- ½ cup orzo
- 1 onion - see note 3
- 1 garlic clove
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoon lemon juice
Instructions
- Rinse the rice in cold water at least three times to remove any excess starch. (see note 4)
- Pour your broth into a small pan and heat until simmering. Or microwave it until steaming hot.
- Place a large skillet (one with a lid) or shallow pan (again with a lid) over medium heat.
- Add the butter and oil to the skillet to melt.
- Add in the orzo, stir to coat well, then cook the pasta for 4-5 minutes, stirring occasionally, until well browned.
- While the pasta is cooking, peel and finely chop the onion and garlic.
- Reduce the heat under the skillet, then add the onion to the pasta and saute gently for 4 minutes.
- Add the garlic and the rice and stir together until the rice is bright white.
- Add the hot broth, salt, and pepper and bring to a simmer.
- Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed.
- Remove from heat, but don't lift the lid. Let the finished pilaf stand for 5-10 minutes, then fluff with a fork.
- Sprinkle the finished pilaf with lemon juice and serve.
Notes
- Use a long grain white rice for this recipe; that way, the broth volumes will give you perfectly cooked rice.
- Use vegetable or chicken broth, just ensure that it is a well-flavored broth.
- Use any color of onion. Yellow or brown onions are typical, but white or red will work just as well, or substitute in two shallots instead.
- Rinse the rice thoroughly to ensure the finished pilaf will be fluffier.
- How to rinse rice
Place the rice in a bowl and cover with water. Use your hand to turn the rice over in the bowl, be gentle as you don't want to break the grains. Carefully drain the water away and repeat this process twice more. Once you have rinsed the rice three times, use a fine-mesh sieve to drain the rice. To ensure you have washed away as much starch as possible, place the sieve under the flow of running water for 10-15 seconds. Leave the rice to drain dry.
- How to rinse rice
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