Versatile & Vibrant: Discovering the Charm of Orzo Pilaf
This orzo pilaf recipe is a dish that combines the simplicity of orzo pasta with the richness of savory flavors. Originating from Mediterranean cuisine, orzo pilaf offers a versatile canvas for incorporating various ingredients, making it a beloved choice for weeknight meals and special occasions.
At its heart, orzo pilaf is a rice-like pasta that absorbs flavors beautifully, creating a satisfying texture that pairs perfectly with meats, vegetables, and aromatic herbs. Whether served as a side dish or a main course, its adaptability allows for endless creativity in the kitchen.
In this recipe, I’ll explore how to elevate orzo pilaf with a blend of fragrant herbs, tender vegetables, and a hint of citrus zest. This results in a dish that is as vibrant in taste as it is visually appealing. Join me as I uncover the steps to mastering this classic Mediterranean dish, perfect for bringing Mediterranean warmth to your dining table.
See my seafood orzo salad recipe.
What Is Orzo?
Orzo is a type of pasta shaped like rice grains, but it is actually made from wheat flour, typically semolina flour. It is often called “rice-shaped pasta” because of its small, elongated shape, resembling grains of rice or barley.
Orzo is commonly used in Mediterranean and Middle Eastern cuisines, where it is cooked similarly to pasta—boiled in water until tender—but it can also be used in pilafs, salads, soups, and other dishes where its small size and texture are advantageous. Its versatility makes it a popular choice in home cooking and restaurant menus, offering a pasta alternative that pairs well with various flavors and ingredients.
What is Pilaf?
Pilaf, also spelled pilau, is a dish in which rice (or sometimes other grains like bulgur or quinoa) is cooked in a seasoned broth. This cooking technique originated in the Middle East and Central Asia and has variations across many cultures and cuisines.
The basic method involves sautéing the rice (or grain) in oil or butter to coat it, then adding broth or stock and seasonings such as spices, herbs, and sometimes vegetables or meats. The dish is then simmered gently until the liquid is absorbed and the grains are tender, resulting in a flavorful and often fluffy texture.
Pilaf can be simple or elaborate, depending on the ingredients used and the region’s culinary traditions. It’s commonly served as a side dish but can also be a main course when combined with chicken, lamb, or vegetables. Pilaf is appreciated for its ability to showcase the flavors of the ingredients while providing a satisfying and comforting meal.
Quick Orzo Pilaf Recipe
Ingredients
- 2 tablespoons butter
- 8 ounces orzo uncooked
- 1 clove garlic minced
- 1 small onion chopped fine
- 2½ cups chicken stock
- 12 grape tomatoes cut in half
- 1 chicken breast cooked & boneless, meat shredded or cut into pieces
- salt & pepper to taste
- ½ cup Parmesan cheese. freshly grated
Instructions
- Heat a large sauce pot or fry pan over medium high heat. Add the butter and melt. Add the onions and cook for a couple of minutes.
- Add the orzo and cook with the onions & garlic for 3 to 4 minutes, stirring frequently so the orzo doesn't burn. If the pan seems too hot, turn down the heat to medium.
- While this is going on, I like to heat up the chicken stock so I'm not adding cold stock to the hot pan with the orzo. No reason to slow down the cooking process by cooling down a hot pan.
- Add the chicken stock to the pan and bring it to a boil. Lower heat and simmer uncovered for about 10 minutes while the orzo absorbs the stock. Be sure to stir every so often.
- Add the grape tomatoes, chicken and parsley.
- Season with salt and pepper and then cover and cook for a few more minutes until all the stock has been absorbed into the orzo. Be sure to stir so the orzo doesn't stick to the pan.
- I like stir in the grated Parmesan cheese at the end just before serving. You can add a sprig of fresh parsley to the plate to make it look nice. I always forget.
13 Responses
Avi wrote me and asked, “you mention making chicken stock from the carcass of of a store-bought roasted chicken. What did you use in addition to the water?”
Thanks for the email. Actually, I didn’t add anything else. I just placed the carcass with any leftover bones into a pot, covered them with water and cooked them down until it had a nice chicken broth flavor. Could I have done more to make a classic chicken stock? Of course, but I just wanted a simple way to use the carcass instead of throwing it away and this gave me exactly what I needed. You can add chopped carrots and celery to the pot and it will have even more flavor but this is a great way to make a quick broth for rice dishes.
You mentioned above in the 1st paragraph Add the orzo and cook with the onions & garlic for 3 to 4 minutes, stirring frequently so the orzo doesn’t burn. – Are you adding the uncooked orzo or is it cooked when you add it to this.
The orzo is uncooked at this point. I like to saute it for a few minutes to add a little extra flavor. RG
Is there a standard ratio of liquid to orzo, like there is for rice? For rice I use twice as much water as rice, or 2 to 1.
Hi Victor,
I have read that you use the same ratio for orzo as you would for preparing rice but we all know that varies depending on the type of rice.
I think most orzo boxes will tell you 2 – 1 but in the recipe above, I added a little more liquid. When I did some research on the ratio, I found many cooks go 2 1/2 or 3 to 1.
You can always make adjustments while you cook. If the orzo has absorbed all the liquid and doesn’t appear to be done, just add a little more liquid.
If there appears to be too much liquid, you can drain some off and cook the rest down. You just want to be careful not to overcook the orzo. – The Reluctant Gourmet
There is nothing like a good Chicken Recipe, Chicken is quite simply the best food in the world because of it’s versatility. You can make thousands of chicken recipes and every one of them will be different and taste great. ENJOY!!
Curry chicken salad.
Just read this recipe sounds delicious… Only I will be replacing the tomatoes for broccoli as I do not like tomatoes. I can’t wait to try it!
Sounds like a great idea. Please let me know how it turns out for you. – RG
Orzo is a pasta, so you drain it. Just cook like regular pasta, enough water to cook and drain off excess. Hope this helps.
I also add some parsnips, garlic, fresh spices, onion and carrots to the stock water and don’t even have to peel anything but do clean it all along with celery. I put it all in a cooking bag with the chicken and it is sooooo good!
So y’all know, orzo cooks up great in the rice cooker as well as in a pot or pan.
Hi Shannon, didn’t know but it makes sense. Thanks for the tip. – RG
I am vacationing in western Florida and having a dinner party this evening. Unfortunately San Giorgio products are unavailable in this area. There is a recipe on the back of the orzo box for Mediterranean orzo that is fabulous. I am desperately searching for that particular recipe, no deviations from the exact. Can anyone help me ?
Hi Melissa, not sure what you are asking for. Do you have the box of orzo or do you know the name of the brand of orzo? That would help. – RG
RG,
I added feta and black olives to this for an excellent Greek style deal. Thanks for the base recipe!