Middle Eastern · Dinner
Turkish Rice Pilaf with Orzo
Turkish Rice Pilaf with Orzo combines toasted orzo and basmati rice simmered together in vegetable stock with butter, onion, and pine nuts. This vegetarian Middle Eastern side dish has a buttery, faintly nutty flavour and pairs well with grilled vegetables or yogurt.
$3
10 minsPrep
22 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
348Calories
9.8gProtein
11.1gFat
54.2gCarbs
1.8gSugar
3.2gFiber
669mgSodium
23mgChol
4.8gSat Fat
195mgPotassium
48mgCalcium
2.1mgIron
0mcgVitamin B12
2.8mgVitamin C
vegetarian
low-calorie
low-cholesterol
herb-salt
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Rinse the basmati rice in a small sieve under cold water until the water runs clear, then drain and set aside.
2
Toast
Melt the butter in a small saucepan over medium heat, add the orzo and cook 2 minutes, stirring often, until golden brown.
3
Sauté
Add the onion to the saucepan and cook over medium heat 3 minutes, stirring, until translucent and soft.
4
Simmer
Stir in the rice, coat in butter, pour in vegetable stock with salt and pepper, bring to a boil, then reduce to low, cover, and simmer 15 minutes until liquid absorbs.
5
Rest
Remove from heat and let stand covered 5 minutes until grains firm up.
6
Toast
In a dry small pan over medium-low heat, toast the pine nuts 2 minutes, shaking often, until golden and fragrant.
7
Plate
Fluff the pilaf with a fork, transfer to a plate, scatter toasted pine nuts and parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.4 oz96g orzo
- 3.4 oz96g basmati rice
- 2 tbsp28g butter
- 1 1/2 cup360ml vegetable stock
- 4 tbsp40g onion
- 2 tbsp18g pine nuts
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp salt
- a pinch black pepper
