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Buttery Orzo & Rice Delight

A reimagined take on classic rice pilaf where long-grain white rice and orzo pasta are toasted in a blend of butter and olive oil with aromatic onions, then simmered in low-sodium chicken broth and spices. The result is a delightfully nutty and tender side dish that elevates any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ cup finely diced onion
  • 1 cup long-grain white rice
  • ¾ cup dry orzo pasta
  • 2 ½ cups low-sodium chicken broth or stock
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ teaspoon black pepper
  • Chopped fresh parsley for garnish

Method
 

  1. In a medium saucepan over medium heat, warm the butter with olive oil. Add the finely diced onion and sauté for 3‐4 minutes until soft and translucent.
  2. Stir in the rice and orzo, ensuring each grain is coated in the butter-oil mixture. Continue to toast them for an additional 3-4 minutes until they turn a light golden color and emit a nutty aroma. Be sure to stir frequently to avoid burning.
  3. Now add the chicken broth along with salt, garlic powder, onion powder, and black pepper. Give it a good stir to combine.
  4. Raise the heat to bring the mixture to a boil, then reduce to a gentle simmer without stirring further. Cover the pan and cook for 17 minutes. Once done, remove from heat and let stand for 5-10 minutes before gently fluffing with a fork. Garnish with fresh parsley.