Rice pilaf with orzo is full of delicious French onion flavor! It's a side dish that's just as easy to make as it is tasty. With only a little bit of prep work required, let your stove do its thing so you can get to the rest of your meal!
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Why You'll Love Rice Pilaf With Orzo Pasta
I'll be honest, we are totally a rice packet family.
Up until very recently, I've never actually made rice pilaf on my own. I always just made the packets because they were so darn easy and pretty tasty.
But I finally decided that it's time I made my own rice pilaf. Now, you'll notice I used one of those tasty French onion soup mix packets... gimme a break on this. I'm already giving up my rice packets, let me keep my soup!
They're an excellent shortcut for getting tons of flavor with minimal effort, which is exactly what happened here. Combined with rice, orzo pasta, butter, and broth, it came out so good! Still need some reasons to try it?
- Incredibly easy recipe
- Made with only 5 ingredients
- Fluffy and flavorful
- I pair rice with orzo pasta to bulk it up
- Can be served with a variety of mains
Ingredient Information And Substitutions
- Salted Butter- The fat needed to sauté the rice and orzo. I went with butter because it takes on a wonderful, almost nutty flavor when heated. Olive oil is the best sub, but it does have a different flavor.
- Long-Grain White Rice- Ideal for rice pilaf because it doesn't stick together and stays fluffy when cooked.
- Orzo Pasta- Adds texture and flavor that complements the rice really nicely. It also makes the whole thing heartier.
- Beef Broth- Provides the liquid necessary for cooking the rice without watering everything down. I love the umami flavor of beef broth, but chicken or even vegetable broth could be used instead.
- French Onion Soup Seasoning- For that savory onion flavor I mentioned! You could create your own by sautéing some diced onions with garlic and onion powder, beef bouillon, and some herbs. Or, use a different seasoning packet — an onion dip mix or Lipton's Beefy Onion Soup mix would also taste great.
How To Make Homemade Rice Pilaf
Step 1- Toast the rice and orzo.
Add the butter to a medium pot over medium-high heat. Once melted, add the rice and orzo pasta and cook until golden-brown, stirring often as you go.
Step 2- Boil the broth and season the rice.
In the meantime, bring the beef broth to a boil in a separate pot.
Once the rice and orzo have cooked for about 5-7 minutes, sprinkle in the French onion soup packet and stir to combine.
Step 3- Add broth and simmer.
Slowly pour the boiling broth over the rice, then cover and reduce the heat to medium-low. Simmer for 20 minutes. Turn off the heat and let the pot sit, covered, on the hot burner for 10 more minutes to finish the cooking process.
Step 5- Fluff and serve.
Use a fork to fluff the rice, serve immediately, and enjoy!
Frequently Asked Questions
Traditionally, rice pilaf is rice cooked in seasoned broth. It's often fried in oil first until golden. You can add various veggies and spices.
No, orzo is a short-cut pasta that goes well in rice pilaf due to the similar shape and size. You can also use vermicelli, just make sure you cut it down first.
No, my recipe for rice pilaf is not gluten free, as orzo pasta contains gluten. The onion soup packet is also not certified GF. But I'm sure with a few careful swaps, like a GF orzo and GF soup mix could make this gluten free.
Toasting gives the entire dish a deeper and nuttier flavor and helps keep the grains from sticking together. It's a simple step that makes a big difference — don't skip it!
Recipes will vary, but mini takes around 35-40 minutes total. Don't worry, 30 minutes of that is inactive time for you.
Yes! Feel free to make it up to 1 day in advance and reheat it on the stove or in the microwave when ready to serve. Add a splash of broth before reheating to keep it from drying out.
Tips For Making Rice Pilaf Recipes
- Stir constantly when toasting the rice and orzo. The second half of my recipe is very hands-off, but you really need to stay in front of the stove during the toasting step — rice and orzo can go from golden to burnt super quickly!
- Boil the broth separately. I know it seems like an extra step (and pot), but trust the process! Pouring the hot liquid into the toasted grains keeps the temperature consistent and keeps the rice from cooking unevenly.
- Use a pot with a tight-fitting lid to trap the steam during simmering. If too much escapes, the pilaf will come out dry and undercooked!
- Don't skip the 10-minute rest. It allows the rice to finish steaming and absorb any leftover broth — and prevents any leftover soggy or crunchy pieces.
- Want to make brown pilaf rice instead? Use 1 ¼ cups of broth per 1 cup of brown rice, and leave it to simmer for 40-45 minutes instead of 20 minutes.
- Ingredients to prep ahead- Rinse the rice if desired, and carefully measure out all of the ingredients.
- Leftovers and storage- You can place any leftover rice pilaf in an airtight container and store it in the fridge for up to 4 days. When reheating, add a splash of water or broth to help loosen it up and bring back its fluffy texture! I typically reheat on the stovetop over medium-low heat, or in the microwave in 30-second bursts.
What To Serve With My Rice Pilaf Recipe
Rice pilaf pairs well with so many different main dishes and vegetable sides! You could keep things on the lighter side (perfect if making brown rice pilaf), or choose something a little more indulgent for a comfort food feast. Here are a few ideas to make it a meal:
- Whole Roasted Chicken
- Grilled Steak
- Sheet Pan Lemon Dill Salmon
- Mushrooms in White Wine Sauce
- Salad with Shredded Brussel Sprouts
Other Delicious Rice Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Rice Pilaf with Orzo
Ingredients
- 4 Tablespoons salted butter
- 1 cup long grain white rice
- ⅓ cup orzo pasta
- 14.5 ounces beef broth (you can also use chicken broth if you prefer)
- 1 packet French onion soup seasoning
Instructions
- Melt butter in a medium pot over medium high heat.
- Add rice and orzo and cook until they start to get golden stirring often, about 5-7 minutes.
- While the rice cooks, bring the broth to a boil in another pan.
- Add the onion soup seasoning to the rice and stir to combine.
- Slow pour the boil broth into the rice (be careful because it bubbles up quite a bit).
- Cover and reduce heat to medium low.
- Simmer for 20 minutes and then turn off the heat and let the covered pot sit on the hot burner for another 10 minutes.
- Remove the cover and fluff the rice with a spoon. Serve immediately.
Video
Notes
- Stir constantly when toasting the rice and orzo. The second half of my recipe is very hands-off, but you really need to stay in front of the stove during the toasting step — rice and orzo can go from golden to burnt super quickly!
- Boil the broth separately. I know it seems like an extra step (and pot), but trust the process! Pouring the hot liquid into the toasted grains keeps the temperature consistent and keeps the rice from cooking unevenly.
- Use a pot with a tight-fitting lid to trap the steam during simmering. If too much escapes, the pilaf will come out dry and undercooked!
- Don't skip the 10-minute rest. It allows the rice to finish steaming and absorb any leftover broth — and prevents any leftover soggy or crunchy pieces.
- Want to make brown pilaf rice instead? Use 1 ¼ cups of broth per 1 cup of brown rice, and leave it to simmer for 40-45 minutes instead of 20 minutes.
- Ingredients to prep ahead- Rinse the rice if desired, and carefully measure out all of the ingredients.
- Leftovers and storage- You can place any leftover rice pilaf in an airtight container and store it in the fridge for up to 4 days. When reheating, add a splash of water or broth to help loosen it up and bring back its fluffy texture! I typically reheat on the stovetop over medium-low heat, or in the microwave in 30-second bursts.
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