Easy Rice and Orzo Pilaf

I have been wanting to share this recipe for a while now because it is one I make quite often. This is a perfect side dish that will go with chicken, fish or pork. Using brown rice and whole wheat pasta makes this healthy too!


It has been a busy week around here and I meant to post this earlier this week, but I am glad I finally was able to because it saves many dinner nights when I seem to not know what side to make. Does anyone else struggle with side dishes? Well, this recipe will help when you are in a stump.

This recipe has been in the making for a while now. When I first got married I used those rice- a- roni  boxes for a side dish regularly. It was one of my favorite side dishes. A few years ago when I stopped buying so much processed food and started making things from scratch this was one thing I had a hard time with. My rice side dishes never were just right. It was either not enough flavor or my rice was mushy. Unless it was this broccoli rice casserole. (I truly like that broccoli rice but sometimes it just wont do for a busy weeknight.) Well, this recipe tastes amazing! You will never have to buy a box mix again if you dont want too!


Rice and Orzo Pilaf

Note: I often add shredded carrots with the onion to up our veggies, but making without it is delicious! Also, stirring in butter at the end will make it extra special.


2 tablespoon olive oil

2 tablespoon minced onion

3 garlic cloves

1 cup parboiled brown rice

1/2 cup whole wheat orzo

2 tablespoons chicken soup base with no msg

1 tablespoon dried parsley

1 teaspoon ground ginger

2 1/2 cups water


1. Heat oil in large saucepan. Saute onion and garlic for 2 tob3 minutes. Add rice and Orzo and cook 2 minutes longer.

2. Add the chicken soup base, parsley and ginger. Stir until fragrant. Add the water and bring to a boil with the lid on.

3. Simmer for 20 to 25 minutes. Take off heat and let rest for 5 minutes then fluff with a fork. Serve immediately.


2 Comments Add yours

  1. Vicki Moore says:

    Hello, I am a big fan of rice for a side dish, also. Just wondering how to use white rice instead of brown. Do you think the white rice would need cooked a bit, as your recipe says to parboil the brown. Or, if using minute rice, would it just cook during the final step? Any suggestions? Thanks so much!


    1. faesbakery says:

      I believe using just parboiled white rice would be perfect. I usually buy Uncle Bens brand and I used both brown and white rice. They both come out delicious!


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