Simple Orzo Pilaf Recipes

HERBED ORZO PILAF

Steps:

• Saute 1 chopped onion and 1 thyme sprig in butter over medium heat until golden; season with salt. Increase the heat to medium high; add 1 cup orzo and toast 2 minutes. Add 2 cups chicken broth and bring to a simmer. Reduce the heat to medium low, cover and cook until the orzo is tender, 15 minutes. Stir in some chopped dill. Top with sour cream and paprika.

ORZO PILAF

Steps:

• Brown orzo and onion in margarine over med-hi heat.
• Add rice, broth and a dash of pepper and salt.
• Bring back to a full boil, then cover, lower heat, and simmer for 20 minutes.

GARLIC ORZO PILAF

Steps:

• In a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add orzo; saute for 3-5 minutes or until golden brown., Stir in chicken stock and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender. Sprinkle with cheese if desired.

GARLIC-HERB ORZO PILAF

Steps:

• In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned. , Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.

ORZO AND RICE PILAF WITH VEGETABLES

Steps:

• Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
• Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.

SARAH'S RICE PILAF

Steps:

• Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

MEDITERRANEAN ORZO VEGETABLE PILAF

Steps:

• In a 10 inches skillet over medium-high heat, heat the olive oil, then stir in the uncooked orzo, and green onion.
• Cook, stirring frequently, until the orzo is lightly browned, about 3 minutes.
• Stir in the broth and wine and heat until boiling, then reduce heat, cover and simmer about 6 minutes, stirring occasionally.
• Stir in the peppers, chickpeas, olives and capers, and cook covered another 6 minutes, stirring occasionally, until most liquid is absorbed.
• Pour into a bowl and sprinkle with the 2 T of parmesan cheese.

ORZO PILAF WITH GREEN ONIONS AND PARMESAN CHEESE

Steps:

• Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes. Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve.