Best 7 Toasted Orzo Pilaf Recipes

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Tantalize your taste buds with a culinary journey to the Mediterranean with our toasted orzo pilaf recipes. Embark on a delightful adventure as we present a symphony of flavors and textures that will transport you to the sun-kissed shores of Greece, Turkey, and beyond. Discover the art of transforming humble orzo pasta into a delectable pilaf, a versatile dish that can be enjoyed as a main course or a flavorful side.

Our collection of recipes offers a diverse range of culinary experiences, catering to various dietary preferences and taste profiles. Indulge in the classic Greek orzo pilaf, where tender orzo is toasted to perfection and combined with aromatic herbs, tangy lemon, and savory broth. Explore the vibrant flavors of Turkish-style orzo pilaf, where fragrant spices, colorful vegetables, and succulent meats come together in perfect harmony. For a vegetarian delight, try our hearty and flavorful orzo pilaf with roasted vegetables, where each bite bursts with the goodness of fresh produce.

Whether you prefer a simple and elegant pilaf or a hearty and robust dish, our recipes have something for everyone. Each recipe is carefully crafted to ensure that you achieve the perfect balance of flavors and textures, resulting in a pilaf that is both visually appealing and incredibly delicious. So, gather your ingredients, prepare your palate, and let's embark on a culinary voyage that will leave you craving for more.

Let's cook with our recipes!

TOASTED ORZO PILAF



Toasted Orzo Pilaf image

Make and share this Toasted Orzo Pilaf recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons butter
1 cup orzo pasta
3 cups canned chicken broth
6 scallions
6 large button mushrooms
1/2 cup pine nuts
1/2 cup chopped fresh Italian parsley
salt and pepper

Steps:

  • Melt 2 tablespoons of the butter in medium saucepan.
  • Add orzo and stir until pasta is toasted, about 3-5 minutes.
  • Add broth, bring to a boil and cook pasta until done; drain.
  • Melt the remaining 2 tablespoons of butter in a sauté pan.
  • Add scallions and mushrooms and cook until crisp-tender.
  • Add pine nuts, salt and pepper to taste.
  • Stir in the cooked orzo and fresh parsley, and heat through.

TURKISH RICE PILAF WITH ORZO



Turkish Rice Pilaf with Orzo image

This stovetop Turkish 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.

Provided by Claire | Sprinkle and Sprouts

Categories     Side

Time 35m

Number Of Ingredients 10

1 cup rice (- see note 1)
2 ½ cups vegetable broth (- see note 2)
1 tbsp oil
2 tbsp butter
½ cup orzo
1 onion (- see note 3)
1 garlic clove
1 tsp salt
¼ tsp pepper
2 tsp lemon juice

Steps:

  • Rinse the rice in cold water at least three times to remove any excess starch. (see note 4)
  • Pour your broth into a small pan and heat until simmering. Or microwave it until steaming hot.
  • 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.
  • Add in the orzo, stir to coat well, then cook the pasta for 4-5 minutes, stirring occasionally, until well browned.
  • While the pasta is cooking, peel and finely chop the onion and garlic.
  • Reduce the heat under the skillet, then add the onion to the pasta and saute gently for 4 minutes.
  • Add the garlic and the rice and stir together until the rice is bright white.
  • Add the hot broth, salt, and pepper and bring to a simmer.
  • Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed.
  • 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.

Nutrition Facts : Calories 341 kcal, Carbohydrate 56 g, Protein 6 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 524 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

ORZO WITH ROASTED VEGETABLES



Orzo with Roasted Vegetables image

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
  • Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

HERBED ORZO PILAF



Herbed Orzo Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

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



Orzo Pilaf image

Make and share this Orzo Pilaf recipe from Food.com.

Provided by Lightly Toasted

Categories     Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/4 cup margarine
1/2 cup orzo pasta (tiny little egg shaped pasta)
1 chopped onion
1 cup rice (I always use Uncle Ben's)
2 1/4 cups chicken broth

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.

Nutrition Facts : Calories 387.9, Fat 12.7, SaturatedFat 2.3, Sodium 564.6, Carbohydrate 57.8, Fiber 1.7, Sugar 1.9, Protein 9.1

ORZO PILAF WITH MUSHROOMS



Orzo Pilaf with Mushrooms image

Just a few ingredients produce fantastic flavors for an easy meal any hectic night. Served with Spicy Tomato Pork Chops, a complete dinner is on the table in 30 minutes. -Renee Zimmer, Gig Harbor, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/2 pound sliced fresh mushrooms
1 small onion, finely chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
1 cup uncooked orzo pasta
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, saute mushrooms and onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the broth, orzo, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until pasta is tender. Stir in parsley.

Nutrition Facts : Calories 275 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 600mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

ROSEMARY LEMON ORZO PILAF



Rosemary Lemon Orzo Pilaf image

Categories     Pasta     Side     Quick & Easy     Lemon     Rosemary     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 7

3/4 cup orzo (rice-shaped pasta)
1/2 tablespoon unsalted butter
1/2 teaspoon chopped fresh rosemary leaves
1/2 cup chicken broth
3/4 cup water
2 teaspoons fresh lemon juice
1/4 teaspoon salt

Steps:

  • In a 1-quart heavy saucepan sauté orzo in butter over moderately high heat, stirring, until browned lightly and stir in remaining ingredients. Bring liquid to a boil and cover. Reduce heat to low and cook 15 minutes, or until liquid is absorbed. Remove pan from heat and let stand, covered, 5 minutes.

Tips:

  • Choose the right type of orzo. There are two main types of orzo: regular orzo and giant orzo. Regular orzo is about the size of a grain of rice, while giant orzo is about the size of a pea. For this recipe, you can use either type of orzo, but giant orzo will hold its shape better and is less likely to become mushy.
  • Toast the orzo before cooking it. Toasting the orzo in a dry skillet before cooking it will give it a nutty flavor and a slightly chewy texture.
  • Use a flavorful broth. The broth you use to cook the orzo will greatly impact the flavor of the pilaf. For a more flavorful pilaf, use a broth made with vegetables, meat, or poultry.
  • Add vegetables and other ingredients to your liking. This recipe is a basic template for toasted orzo pilaf. You can add vegetables, herbs, nuts, or dried fruit to create a pilaf that is tailored to your own taste.
  • Fluff the pilaf with a fork before serving. This will help to separate the grains of orzo and give the pilaf a light and fluffy texture.

Conclusion:

Toasted orzo pilaf is a versatile and delicious side dish that can be served with a variety of main courses. It is also a great way to use up leftover orzo. With its nutty flavor and chewy texture, toasted orzo pilaf is sure to be a hit with your family and friends.

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