I’m sharing my Easy Rice Pilaf, a simple side that pairs toasted orzo with seasoned rice and a touch of herbs to brighten any main.

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I’ve got a secret for dinners that look way fancier than they are. My Easy Rice Pilaf always gets questions, partly because the toasty bite of orzo pasta peeking through makes people think you spent hours.

I usually brown a bit of unsalted butter first for a nutty edge, then let the rice quietly finish while I do other stuff. Sometimes I call it a Herbed Rice Pilaf when I riff on the seasonings.

It’s simple, kind of sneaky, and pairs with almost anything. Try it once and you’ll be surprised how often you reach for it.

Ingredients

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Long grain rice gives fluffy, separate grains; mostly carbs and some B vitamins.
Tiny pasta adds body and chew, mainly carbs, a fun texture boost.
Fat for richness, helps saute, adds calories but good flavor and mouthfeel.
Sweet, savory base with fiber and antioxidants, lifts the whole dish.
Punchy aroma, small amount gives big savory depth and potential health perks.
Adds salt and savory stock flavor, gives moisture and extra umami.
Fresh herb finish, brightens flavors, low calorie, adds color and freshness.
Subtle floral bitterness, used whole and removed later for background depth.

Ingredient Quantities

1 cup long grain white rice (jasmine or basmati), rinsed

1/4 cup orzo pasta (uncooked)

2 tablespoons unsalted butter (or 2 tbsp olive oil if you prefer)

1 small yellow onion, finely chopped about 1/2 cup

1 garlic clove, minced (or 2 if you like)

2 cups low sodium chicken broth (or vegetable broth)

3/4 teaspoon kosher salt (adjust to taste)

1/4 teaspoon freshly ground black pepper

1 bay leaf (optional)

2 tablespoons chopped fresh parsley (optional garnish)

How to Make this

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1. Heat a medium saucepan over medium heat and add 2 tablespoons butter or olive oil. When melted and shimmering, add the 1/4 cup orzo and toast, stirring constantly, until the orzo is golden about 1 to 2 minutes.

2. Add the finely chopped small yellow onion and cook until softened and translucent, about 3 minutes. Stir in the minced garlic and cook 30 seconds more, careful not to let it burn.

3. Stir in the rinsed 1 cup long grain rice with the toasted orzo and let it toast for another 1 minute so the rice gets coated and a little nutty. This little step keeps the rice fluffy.

4. Pour in 2 cups low sodium chicken broth (or vegetable broth), add 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and the bay leaf if using. Give it a quick stir to distribute everything.

5. Bring the pot to a gentle boil over medium-high heat, then reduce heat to low so it’s just simmering. Cover tightly with a lid.

6. Cook covered for 15 to 18 minutes without lifting the lid. Check at 15 minutes; if liquid is absorbed and rice looks tender, it’s done. If not, put the lid back and give another 1 to 2 minutes.

7. Turn off the heat and let the rice sit, covered, for 5 minutes so it finishes steaming. This step makes the grains separate and fluffy.

8. Remove the bay leaf, then use a fork to gently fluff the pilaf. Taste and adjust salt and pepper if needed.

9. Stir in a little extra butter if you want it richer, sprinkle with 2 tablespoons chopped fresh parsley for color, and serve warm with your favorite main.

Equipment Needed

1. Medium saucepan with a tight-fitting lid
2. Wooden spoon or heatproof silicone spatula for stirring and toasting
3. Measuring cups and measuring spoons
4. Fine-mesh strainer to rinse the rice and orzo
5. Chef’s knife and cutting board for the onion and parsley
6. Fork for fluffing the pilaf when it’s done
7. Small bowl and tablespoon to hold butter/oil or minced garlic
8. Kitchen timer or phone timer to keep track of cooking times

FAQ

Can I make this with brown rice? Answer: Yes, but brown rice needs more time and liquid. Use about 2 1/2 cups broth for 1 cup brown rice, simmer 35 to 45 minutes covered, then let rest 10 minutes. Toast the orzo and onions first the same way, just expect a chewier texture.

What if I only have instant or converted rice? Answer: Instant rice cooks much faster so skip the long simmer. Toast the orzo and onions, then add about 1 1/4 cups hot broth for 1 cup instant rice, stir in rice off the heat, cover and let sit 5 to 10 minutes. Taste and adjust seasoning.

How do I keep the pilaf from getting mushy? Answer: Rinse the rice well, toast the rice and orzo in butter or oil before adding broth, use the right 2 to 1 liquid ratio, simmer gently without stirring, and let it sit covered 10 minutes before fluffing with a fork. If it’s overcooked drain any excess and spread to cool a bit, that helps salvage it.

Can I use a rice cooker or Instant Pot? Answer: Sure. Rice cooker use the same 2 cups broth for 1 cup white rice, you can brown the orzo and onions first and then dump everything in. For Instant Pot sauté the orzo and onion, add rice and 2 cups broth, pressure cook on high 4 minutes then natural release 10 minutes, quick fluff after.

Can I add veggies or proteins? Answer: Absolutely, peas, diced carrots, mushrooms or bell peppers all work. If they’re raw, sauté them with the onion first so they soften. For proteins like cooked chicken or shrimp fold them in at the end, if they’re raw cook them separately or pre-cook before adding so the rice cooks evenly.

How should I store and reheat leftovers? Answer: Keep in an airtight container in the fridge 3 to 4 days, or freeze up to 3 months. Reheat in the microwave or on the stove with a splash of broth or water and cover so it steams back to life, then fluff with a fork.

Easy Rice Pilaf Recipe Substitutions and Variations

Long grain white rice: swap for brown rice for a nuttier chew (use 2 1/2 cups broth and cook ~40–45 min), or use quinoa (1 cup quinoa, same 2 cups broth, cook ~15 min) if you want a gluten free option.
Orzo pasta: replace with broken vermicelli, tiny pasta like acini di pepe, or quick-cooking couscous; they toast and cook the same way and give similar texture.
Unsalted butter: use 2 tbsp olive oil, ghee, or avocado oil instead; ghee gives a rich nutty note, olive oil keeps it dairy free.
Chicken broth: use vegetable broth to make it vegetarian, or 2 cups water plus 1 tsp bouillon paste or 1 bouillon cube if that’s what you have on hand.

Pro Tips

1) Toasting matters but watch it. Toast the orzo and rice until you can smell that nutty scent, then stop. Dont walk away or crank the heat or itll burn fast. Swirl the pan and stir often for even color.

2) Warm the broth first. Cold liquid drops the pot temp and makes the grains cook unevenly. Warm broth means steadier simmer and less guesswork, and you can always adjust salt later.

3) Low and steady. Keep the pot at a gentle simmer and keep the lid on. Peeking wastes steam. If the rice still seems a bit firm when the liquid is near gone, add just a splash more hot liquid and give it another minute or two.

4) Finish gently for the best texture. Let it rest off the heat so the steam finishes cooking the grains, then fluff with a fork. A small knob of butter, a squeeze of lemon or some chopped parsley right at the end makes it taste fresher.