This easy Rice Pilaf is a savory, flavorful side dish that goes with almost any meal. It’s a step up from plain rice and makes everybody think you went to a lot of extra effort, when it’s hardly any more work than Rice-a-Roni.
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This homemade rice pilaf with orzo pasta is a delicious warm side dish that feels fancy and makes any dinner feel a little more upscale, even though it’s incredibly easy to make. Plus, homemade tastes WAY better than the kind from a box, too!
Seriously, why pay money for a small box of flavored rice with dried out veggies, when you can mix your favorite seasonings, fresh vegetables, and rice at home and create an amazing taste experience. Sounds like a no-brainer, right?
When it’s time for dinner, don’t forget about the sides! Some of our other favorites are Easy Oven Roasted Cauliflower, Green Beans with Bacon & Pine Nuts, and Oven Roasted Broccoli.
What is Orzo Pilaf?
Rice pilaf is a rice and pasta dish that often uses broth or stock as the cooking liquid rather than water and adds in seasonings and vegetables for a savory side that complements many protein-centric main dish options.
Ingredients for Orzo Pilaf Rice
- Chicken Broth
- Butter
- Seasonings – Kosher salt, garlic powder, and black pepper add plenty of flavor so the rice pilaf isn’t bland.
- Olive Oil
- Pasta – You can use either orzo pasta or break up a bunch of angel hair pasta into very small pieces.
- Long-grain White Rice
- Celery
- Onion
- Parsley
How to make Rice Pilaf Orzo
- Heat spices, butter, and broth: In a medium saucepan over medium heat, combine your chicken broth, butter, salt, garlic powder, and pepper until warm. Once the liquid begins to simmer, reduce the heat to low and keep it warm.
- Toast pasta: Meanwhile, set a large skillet over medium heat and add in your olive oil. When the oil is nice and hot, add in orzo or vermicelli pasta and stir to coat well. Cook the pasta for 4-5 minutes, stirring occasionally, until lightly browned.
- Toast rice: Add in the white rice and continue to cook for another 4-5 minutes, until the rice is a bright white.
- Saute veggies: Add in celery and onions and continue to cook for another 4-5 minutes. Stirring occasionally until the veggies are slightly softened. Then pour in the warm broth mixture into the skillet with the pasta and rice, stirring to combine.
- Add liquid and simmer: Bring everything to a simmer and then cover and cook for 20 minutes until the liquid has been absorbed.
- Garnish & serve: Sprinkle the rice pilaf with the chopped parsley and then fluff with a fork. Serve warm and enjoy.
How to make Orzo Rice in the Instant Pot
- Toast pasta & rice: To make this rice pilaf recipe in the instant pot, set it to SAUTE mode. Add in the olive oil and then the pasta and cook until it is lightly browned before adding the rice and cooking until the rice is bright white (just like if you were to cook it on the stovetop).
- Saute veggies: Add in the celery and onions and cook until just softened.
- Add liquids & seasonings: Add in the broth, butter, salt, garlic powder, and black pepper.
- Secure lid and select mode and time: Place the lid on and secure it. Switch the valve to seal and select MANUAL mode and cook on high pressure for 3 minutes and do a natural release (the release will take about 10-15 minutes to complete).
- Garnish and serve: When the pressure has released, remove the lid and add the parsley. Stir and serve.
Orzo Rice Pilaf Variations
One of the best things about this easy rice pilaf is that you can change it up to make it unique every time. Some additional (and optional) add-ins include:
- Chopped carrots
- Finely chopped bell peppers
- Chopped mushrooms
- A handful or two of frozen peas
- Sliced almonds
- Golden raisins
Note that vegetables like carrots, peppers, mushrooms, or peas need to be added during the celery and onion step so they can soften a bit first. Almonds or raisins can be added later with the broth (which will help plump raisins), or even stirred in at the end once the rice pilaf has cooked.
What goes with Rice Pilaf with Orzo?
- Garam Masala Salmon
- Grilled Whole Fish
- Whole Roasted Mexican Chicken with Vegetables
- Applewood Smoked Turkey
- Mom’s Chicken Cordon Bleu
How to store Orzo Rice
Allow the rice pilaf to cool to room temperature before storing it. This prevents condensation inside the storage container. Store in an airtight container in the refrigerator for up to 5 days.
How to reheat Rice Pilaf with Orzo
When reheating, add a little water or broth to the rice pilaf and reheat it on the stove or in the microwave. This helps restore moisture and prevents the rice from drying out.
To microwave, place the rice pilaf in a microwave-safe container. Add a small amount of water or broth to moisten it slightly. Cover the container with a microwave-safe lid or microwave-safe plastic wrap. Heat the rice pilaf in the microwave on medium power in short intervals, stirring between each interval. This helps distribute heat evenly and prevents hot spots.
For the stovetop approach, place the leftover rice pilaf in a saucepan or skillet. Add a small amount of liquid, such as water or broth. Heat the rice pilaf over medium heat, stirring occasionally to ensure even reheating. The added liquid will create steam, helping to moisten the rice. Continue reheating until the rice pilaf is evenly hot all the way through.
More Classic Side Dishes
- Cafe Rio Black Beans
- Creamy Roasted Garlic & Mushroom Risotto
- Easy Homemade German Spaetzle
- The BEST Homemade Mashed Potatoes
- Brazilian White Rice
- Greek Lemon Rice
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Easy Rice Pilaf Orzo
Ingredients
- 2 3/4 cup low-sodium chicken broth
- 4 Tablespoons salted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 1/2 cup orzo or broken up angel hair pasta
- 1 cup long-grain white rice
- 1/2 cup chopped celery
- 1/2 medium onion, diced (about ½ cup)
- 2 Tablespoons chopped fresh parsley
Instructions
- Combine the chicken broth, butter, salt, garlic powder, and pepper in a medium sauce pan over medium heat to warm. Once the liquid begins to simmer, reduce the heat to low and keep warm.
- Meanwhile, set a large skillet over medium heat and add the olive oil. When the oil is hot, add the pasta and stir well to coat. Cook for 4-5 minutes, stirring occasionally, until lightly browned. Add the rice and continue to cook another 4-5 minutes until the rice is bright white.
- Add the celery and onions and continue to cook for another 4-5 minutes, stirring occasionally, until the vegetables soften slightly, then pour the warm broth mixture into the skillet with the pasta and rice and stir to combine. Bring everything to a simmer, then cover and cook for 20 minutes until the liquid is absorbed
- Sprinkle the rice pilaf with the chopped parsley, then fluff with a fork. Serve warm.
