Description
A delightful Orzo Rice Pilaf cooked in vegetable broth and fresh herbs, perfect for busy weeknights.
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent and aromatic.
- Add minced garlic and cook for an additional 1-2 minutes, making sure it doesn’t burn.
- Stir in the orzo pasta and toast for about 2 minutes, stirring frequently until the orzo turns a light golden color.
- Pour in the vegetable broth, along with dried thyme, dried oregano, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and let simmer for about 10-12 minutes, or until the orzo is tender.
- Remove from heat and fluff the orzo gently with a fork. Mix in fresh parsley and sprinkle grated Parmesan cheese on top, if desired.
- Serve warm as a savory side dish or a light main course.
Notes
Toasting the orzo enhances its nutty flavor. You can add a splash of lemon juice before serving for extra brightness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 5mg