Elevate your dinner table with this Orzo Rice Pilaf with Garlic and Herbs, a delightful Mediterranean-inspired side dish that transforms simple orzo pasta into something truly special. The toasted orzo absorbs the aromatic vegetable broth, infused with garlic, thyme, and oregano, creating a perfect companion to grilled vegetables, fish, or just about anything on your menu.
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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- In a medium saucepan, warm the olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until the onion becomes soft and translucent.
- Mix in the minced garlic and cook for another 1-2 minutes, ensuring the garlic does not burn.
- Add the orzo pasta into the saucepan, stirring frequently for about 2 minutes until it begins to lightly brown.
- Pour in the vegetable broth, and add the thyme, oregano, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 10-12 minutes or until the orzo is tender and the broth is absorbed.
- Take the saucepan off the heat and fluff the orzo with a fork. Incorporate the fresh parsley and Parmesan cheese, if desired.
- Serve warm as a delicious side or a light meal.
Variation
- Lemon-Dill Orzo Pilaf: Add the zest of 1 lemon and 2 tablespoons fresh dill to create a bright, refreshing version perfect for summer meals.
- Mushroom and Rosemary Orzo: Sauté 1 cup sliced mushrooms with the onions and replace oregano with fresh rosemary for an earthy variation.
- Sun-dried Tomato and Basil Orzo: Incorporate 1/4 cup chopped sun-dried tomatoes and fresh basil leaves for a Mediterranean twist with more intense flavor.
Cooking Notes
- Always toast the orzo in olive oil before adding liquid – this step creates a nutty flavor and helps the pasta maintain its texture, preventing it from becoming mushy.
- Use low-sodium vegetable broth to better control the saltiness of the final dish, as the salt content varies between brands.
- Let the pilaf rest off heat for 5 minutes after cooking, covered, to allow the orzo to finish absorbing any remaining moisture for perfect texture.
Serving Suggestions
- Pair with grilled Mediterranean vegetables like zucchini, bell peppers, and eggplant for a complete vegetarian meal.
- Serve alongside roasted Greek chicken or fish with a drizzle of olive oil and fresh lemon wedges.
- Top with crumbled feta cheese, toasted pine nuts, and a sprinkle of sumac for a more substantial main dish.
Tips
- For meal prep, store the pilaf in airtight containers in the refrigerator for up to 4 days – add a tablespoon of broth or water when reheating to refresh the texture.
- Freeze cooked pilaf for up to 3 months by portioning into freezer bags, laying flat for even thawing and space-saving storage.
- Transform leftovers into a quick lunch by adding chickpeas, cherry tomatoes, and a drizzle of balsamic vinegar for a cold orzo salad.
Prep Time:
- Prep Time: 10 minutes Cook
- Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 220
- Protein: 8g
- Sodium: 450mg
Frequently Asked Questions
- Can I make this gluten-free? Yes! Simply substitute the orzo with gluten-free orzo pasta or even rice. Adjust cooking time as rice may require additional liquid and longer cooking.
- What can I use instead of Parmesan cheese? For a vegan option, try nutritional yeast, or substitute with Pecorino Romano. You can also use toasted pine nuts for added texture and flavor.
- How do I prevent the orzo from becoming sticky? Always toast the orzo in oil first and avoid over-stirring during cooking. Once cooked, fluff with a fork immediately and let it rest uncovered for a few minutes.
- Can I use fresh herbs instead of dried? Absolutely! Use three times the amount of fresh herbs compared to dried (3 teaspoons each of fresh thyme and oregano). Add them at the end of cooking to preserve their bright flavors.
Conclusion
This Orzo Rice Pilaf with Garlic and Herbs proves that simple ingredients can create extraordinary results. With its perfectly tender texture and aromatic herb-infused flavor, it’s versatile enough to complement any main dish while being satisfying enough to enjoy on its own. Quick to prepare and endlessly adaptable, this pilaf will quickly become a go-to recipe in your kitchen repertoire. Whether served at a family dinner or brought to a potluck, this Mediterranean-inspired side dish is sure to impress with its delicate balance of flavors and comforting appeal.
Print
Orzo Rice Pilaf with Garlic and Herbs
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Elevate your dinner table with this Orzo Rice Pilaf with Garlic and Herbs, a delightful Mediterranean-inspired side dish that transforms simple orzo pasta into something truly special. The toasted orzo absorbs the aromatic vegetable broth, infused with garlic, thyme, and oregano, creating a perfect companion to grilled vegetables, fish, or just about anything on your menu.
Ingredients
Scale
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- In a medium saucepan, warm the olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until the onion becomes soft and translucent.
- Mix in the minced garlic and cook for another 1-2 minutes, ensuring the garlic does not burn.
- Add the orzo pasta into the saucepan, stirring frequently for about 2 minutes until it begins to lightly brown.
- Pour in the vegetable broth, and add the thyme, oregano, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 10-12 minutes or until the orzo is tender and the broth is absorbed.
- Take the saucepan off the heat and fluff the orzo with a fork. Incorporate the fresh parsley and Parmesan cheese, if desired.
- Serve warm as a delicious side or a light meal.
Notes
- For a vegan version, simply omit the Parmesan cheese.
- You can substitute dried herbs with fresh ones: use 1 tablespoon fresh thyme and 1 tablespoon fresh oregano.
- This dish reheats beautifully – add a splash of broth or water when warming leftovers.
- For extra depth of flavor, toast the orzo in olive oil until it turns golden brown before adding the broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg (if using Parmesan)
Keywords: orzo pilaf, garlic herbs, pasta side dish, Mediterranean cooking, easy side dish