Rice and Orzo Pilaf. A delightful side dish for virtually any meal
Orzo is not as common as other forms of pasta but it is very versatile and easy to work with. What I like doing with it is combining it with rice for a lovely pilaf. Another name you may see instead of Orzo is Rosmarino. If you can’t find either you can break up any thin spaghetti such as Vermicelli.
Browning the orzo in butter results in a creamy texture and taste and adds a nice color.
- 1/2 cup long grain rice
- 1/2 cup orzo
- 1 Tbl butter
- 1 cup chicken stock
- 1 tsp salt
- 1/2 tsp black pepper.
- Fresh parsley or chives for garnish
Brown orzo in butter over medium heat stirring frequently and until lightly browned. Add rice and stir. Once the rice is covered and glistening add the chicken stock along with the salt and pepper. Gently bring to a boil, cover and reduce heat to low. Simmer until rice is cooked and liquid is absorbed (you may need slightly more liquid, add if necessary). Garnish and serve.
Serve along side any dish – but especially nice with chicken or fish. I show it here along with my hot summer salad and roasted chicken.