Orzo and Rice Pilaf

orzo and rice pilaf

Here is a very good summer dish to help take care of those zucchini, which must now be about to take over your garden. It’s a simple orzo and rice pilaf, with lots of veggies and plenty of chicken broth (or vegetable broth), and with a finishing touch of zucchini at the end that just steams lightly and gives it a nice crunch.

I like the idea of using orzo with a rice pilaf, it make the whole dish a little more interesting and, I don’t know, adds a really nice pasta effect to the dish that smaller pasta just seems to miss. You can also make this a more or less vegetarian dish by using vegetable pasta. Personally, I use the chicken version because it adds a bit of (what I think is necessary) flavor, but if you had some really good vegetable sauce, by all means feel free to give it a try.

I don’t remember where this dish came from, but I suspect it’s possible to find it or something similar. In either case, this dish is a real winner.

 

Orzo and Rice Pilaf
Serves 6
Here is a good summer dish to help take care of those zucchini, which must now be about to take over your garden. It's a simple orzo and rice pilaf.
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Ingredients
  1. 1 Tbsp. olive oil
  2. 1 Tbsp. butter
  3. 2/3 cup orzo (rice-shaped pasta)
  4. 1 medium onion, finely chopped
  5. 2 carrots, cut into small slices
  6. 2 celery ribs, cut into 1/4-inch dice
  7. 4 garlic cloves, finely chopped
  8. 1/4 tsp. salt
  9. 1/4 tsp. black pepper
  10. 1/2 cup white rice
  11. 1 3/4 cups chicken broth
  12. 1 cup water
  13. 1 small to medium zucchini, cut into 1/4-inch dice
  14. 1/4 cup chopped fresh parsley
Instructions
  1. Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute.
  2. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes.
  3. Add rice and sauté, stirring, until coated with oil and butter.
  4. Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes.
  5. Remove from heat and quickly stir in zucchini. Zucchini will steam while you're putting the rest of dinner on the table.
  6. Stir in parsley and serve immediately.
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