“This is a delicious twist to traditional rice.” - by serenamoon
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Nutrition
Amount Per Serving (4 total)
- Calories
- 236 cal
- 12%
- Fat
- 6.3 g
- 10%
- Carbs
- 39.5 g
- 13%
Based on a 2,000 calorie diet
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Reviews (238)
Rate This Recipe
"When I first decided to make this recipe, I was little dubious because the ingredients didn't seem too exciting. Boy, was I wrong! This dish was incredibly good...something that I would definitely mak..." See moree again! The taste/texture was similar to Rice-a-Roni, but so much better, without that packaged taste. I topped it with chopped chives for a little more color, and everyone loved it. Thanks so much for sharing!!!"
naples34102
"Just average. While I wanted something more subtle to go with the main dish, I still was looking for something more flavorful than this. Surprising, since one would have thought that since I used a fl..." See moreavored, specialty orzo medley along with the onion, garlic and chicken broth, that wouldn't have been the case. Definitely needs a hint of seasoning of some sort. Still, a perfectly acceptable companion to a heartier, more robustly flavored main dish."
musery
"Outstanding recipe! Certainly proof that "the whole is greater than the sum of its parts." Served plain with roast chicken, turned the leftovers into fried rice the next day. Used organic chicken b..." See moreroth and brown basmati rice. To reduce cooking time for basmati rice, soak it in warm water to cover for 20 minutes, then drain & add to the pot."
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