Best 2 Wild Rice And Orzo Pilaf Recipes

Embark on a culinary journey with our delectable Wild Rice and Orzo Pilaf, a harmonious blend of nutty wild rice and plump orzo pasta, infused with aromatic spices and the goodness of vegetables. This versatile dish will tantalize your taste buds with its delightful texture and vibrant flavors.

Enrich your palate with our curated collection of pilaf recipes. From the classic Jeweled Rice Pilaf, adorned with an array of colorful vegetables and nuts, to the hearty Barley and Mushroom Pilaf, brimming with earthy flavors, each recipe promises a unique culinary experience. Discover the fragrant allure of our Lemony Artichoke and Spinach Pilaf, where tangy lemon zest mingles with tender artichoke hearts and vibrant spinach. Relish the wholesome goodness of our Quinoa and Black Bean Pilaf, a protein-packed delight bursting with vibrant colors and textures.

Here are our top 2 tried and tested recipes!

WILD RICE AND ORZO PILAF

Wild Rice and Orzo Pilaf image

A friend of mine served this side dish for a group dinner. We all loved and devoured it. It's so very easy and versatile that you can personalize it to suit your own taste.

Provided by Tricia McTamaney

Categories Side Dish Vegetables Green Peas

Time 1h18m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups water
1 cup uncooked wild rice
salt to taste
1 cup uncooked orzo pasta
3 tablespoons butter
2 cups chopped onions
1 ½ cups frozen peas
½ teaspoon ground black pepper
2 cups green onions, chopped

Steps:

Bring water, wild rice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 10 minutes. Drain.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add onions; cover and cook until translucent, about 5 minutes. Stir in remaining 2 tablespoons butter, peas, salt, and pepper. Cook and stir until combined, about 1 minute more.
Pour rice and orzo into a serving dish. Stir in the pea mixture and green onions.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 39.3 g, Cholesterol 11.5 mg, Fat 5 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 2.9 g, Sodium 50.4 mg, Sugar 3.8 g

DEVILED DUNGENESS CRAB WITH WILD RICE AND ORZO PILAF

Deviled Dungeness Crab with Wild Rice and Orzo Pilaf image

Provided by Bobby Flay

Categories main-dish

Time 2h2m

Yield 2 servings

Number Of Ingredients 28

Ingredients

2 ounces clarified butter
2 ounces shallots, diced
2 ounces celery, diced
2 ounces flour
3 1/2 cups whole milk, scalded with 1 bay leaf
1/4 cup chopped green onions
3 tablespoons chopped parsley
1 teaspoon Worcestershire sauce
Pinch cayenne pepper
1 teaspoon lemon pepper
2 teaspoon salt
1 teaspoon dry mustard
1/2 cup cooked wild rice, recipe follows
1/4 cup cooked orzo, recipe follows
1 teaspoon olive oil
2 tablespoon lemon pepper
2 whole Dungeness crabs, cooked in the shells, meat picked and shells reserved
Butter
3 tablespoons Sherry
Bread crumbs
Grated parmesan
1/2 cup wild rice
1/4 cup diced shallots
1 ounce olive oil
4 cups chicken stock
1/4 cup orzo
1 tablespoon rock salt
3 cups water

Steps:

For the sauce:
Place clarified butter in a saucepan and add shallots and celery. Cook until soft. Add flour and cook until mixture reaches an amber color. Add hot milk and mix with a wire whisk to a smooth sauce. Add remaining ingredients to the sauce and cook for 10 minutes.
For the Rice and Orzo:
Combine rice and orzo. Add olive oil and lemon pepper. Mix well and put into the bottom of the crab shells.
Preheat the broiler.
For the crab:
Saute crab meat in butter. Add Sherry until heated. Add the sauce to the crabmeat and mix well. Place the mixture on top of the rice and top with bread crumbs, butter, and Parmesan. Place under the broiler until golden brown.
Serve with the sauce.
For the wild rice:
Wash the rice in cold water and strain. Lightly saute shallots in olive oil until transparent. Add wild rice and chicken stock. Bring to a boil and then turn down to a slow simmer and cover. Cook for 1 hour and 15 minutes until moisture is totally evaporated. Cool down in refrigerator.
Bring salted water to a rolling boil. Add orzo and cook for 8 minutes. Strain orzo and cool down in ice water. When cool, strain and place in refrigerator.

Tips:

Use a variety of grains: This recipe combines wild rice and orzo, but you can use any type of grain you like. Some other good options include brown rice, quinoa, and farro.
Toast the grains before cooking: This will help to bring out their flavor and give the pilaf a nutty aroma.
Use a flavorful broth: The broth is what will give the pilaf its flavor, so be sure to use a good quality broth. You can use chicken, beef, or vegetable broth, or even a combination of different broths.
Add vegetables and herbs: Vegetables and herbs will add flavor and color to the pilaf. Some good options include carrots, celery, onions, garlic, mushrooms, and parsley.
Cook the pilaf until the grains are tender: The cooking time will vary depending on the type of grain you are using. Be sure to check the package directions for specific instructions.
Fluff the pilaf with a fork before serving: This will help to separate the grains and make the pilaf light and fluffy.

Conclusion:

Wild rice and orzo pilaf is a delicious and versatile side dish that can be served with a variety of main courses. It's also a great way to use up leftover grains and vegetables. With its nutty flavor and hearty texture, this pilaf is sure to be a hit at your next meal.