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.
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
We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- 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 Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
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
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- 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 make herbs the star 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 cooking the pilaf, 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:
Enjoy x
Get the Recipe
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, finely chopped - see note 3
- 1 clove garlic, finely chopped
- 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)1 cup rice
- Pour your broth into a small pan and heat until simmering. Or microwave it until steaming hot.2 ½ cups vegetable broth
- 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.1 tablespoon oil2 tablespoon butter
- Add in the orzo, stir to coat well, then cook the pasta for 4-5 minutes, stirring occasionally, until well browned.½ cup orzo
- Reduce the heat under the skillet, then add the onion to the pasta and saute gently for 4 minutes.1 onion, finely chopped
- Add the garlic and the rice and stir together until the rice is bright white.1 clove garlic, finely chopped1 cup rice
- Add the hot broth, salt, and pepper and bring to a simmer.2 ½ cups vegetable broth1 teaspoon salt¼ teaspoon pepper
- Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed. (see note 5)
- 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.2 teaspoon lemon juice
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:
- As long as you use regular long grain white rice and cook it over a low simmer, the rice should be cooked after 20 minutes and the broth all absorbed. The type of rice and the heat can affect the cooking. If the rice is cooked before this time you can drain any excess broth. Or if it isn't quite cooked cook for longer adding more broth/water if needed.Â
Nutrition
Nutrition is per serving
Kate says
So easy to make
Turned out perfect
Everyone loved it
What more could you ask for
Claire McEwen says
Thank you Kate 🙂
And I agree, I don't ask for much more....maybe a date with George Clooney....but I think I should probably stick to rice 😉
Cx
Christine says
Tried this recipe today and it was lovely. Thank you.
Claire McEwen says
So happy you enjoyed it 🙂
Cx
Sandra says
Tried this once and loved it so much it’s a regular now for me. I chanced freezing a portion and it was great!
Claire McEwen says
Oh that is great to know Sandra 🙂
So pleased you enjoy it so much.
Thank you for taking the time to come back and comment!
Cx
Kate says
Making it right now and the aroma is heavenly!
Viki Gilbert says
Sounds wonderful x can I serve this with Baharat chicken? I am nervous that the flavours of both dishes may clash? I am having guests next week and want to impress x Thank you xx
Claire McEwen says
Hi Viki,
I think it would work perfectly with baharat chicken 🙂
The good thing about this pilaf is it isn't dry, so it doesn't need a really saucy main.
I think your combo sounds spot on and I am sure your guest would enjoy it.
Cx
Margaret McMillan says
This is not authentic Turkish pilau rice. Pilau rice in Turkey does not have garlic or onion
Claire McEwen says
Hi Margaret, that is really interesting. My Turkish neighbours always put garlic and onion in their pilau, so I did the same.
I guess like so many things it all comes down to the family recipes that get passed down.
I'll try it without next time and see how I like it 🙂
Cx
Jane Minervini says
Superb! I made Turkish kebabs and fattoush and wanted a rice side dish. This dish was very easy and absolutely delicious! It’s a keeper. Don’t skimp on the butter….it makes the dish shine.
Be sure to let the orzo get a good colour too. There are no leftovers, sure sign it was enjoyed.