Orzo and Rice131 Reviews
- Prep: 5 min
- Cook: 25 min
- Ready In: 30 min
“A filling side dish that is great with chicken. It is a real family favorite in our house.” - by C.Crane
Original recipe yields 4 to 6 servings
- In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
- Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
- Simmer for about 20 to 25 minutes or until all water is absorbed; serve.
Amount Per Serving (5 total)
- 192 cal
- 5.1 g
- 31.7 g
Based on a 2,000 calorie diet
Reviews (131)Rate This Recipe
"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 some..." See morething 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."
"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 ch..." See moreeese. 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."
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