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Orzo and Rice

Orzo and Rice

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C.Crane

A filling side dish that is great with chicken. It is a real family favorite in our house.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
  2. Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
  3. Simmer for about 20 to 25 minutes or until all water is absorbed; serve.
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Reviews

naples34102
91
11/28/2007

Some reviewers have called this bland - I say it's mild, which sometimes is just what is called for to complement what it's served with. If this were a main dish I might agree it would be missing something substantial, but as a side dish it complemented, rather than competed with, the main dish. That said, I still "enhanced" it just a bit - I browned the rice along with the orzo, cooked it in chicken broth as well as the bouillon, and added another couple of tablespoons of butter and a tiny pinch of saffron. Just before serving I stirred in a little chopped fresh parsley for freshness and color. A really enjoyable side dish that's bound to make its way to my table again.

Jamie
51
1/5/2007

This is like a cheap low salt version of RiceARoni. I've used vegetable and beef bullion and both were good. I browned a small chopped onion in the butter before the pasta, and added extra parmasan cheese. This is the sort of side dish that could be edited to match pretty much any main dish. And it doesn't stick to the bottom of the pan like other rice dishes. I'll be making this again for sure.

NJSS2000
31
7/23/2003

After reading the other reviews, I doubled the bouillon. This was good, but next time I will even add more bouillon.