Turkish Rice Pilaf With Orzo Recipe

Cooking this orzo and rice pilaf reminds me of cozy Sunday afternoons in my kitchen, where the aroma of toasted orzo meets the subtle hint of cinnamon wafting through the air. The beauty of this dish lies in its simplicity and versatility, making it a perfect canvas for complementing anything from leftover roast chicken to a hearty stew on a chilly evening.

This orzo and rice dish has a Turkish twist—a hint of ground cinnamon and rich chicken broth bring out unbelievable flavors without any extra fat. My addition of part-wheat orzo and long-grain brown rice creates a meal that’s thoroughly satisfying and slightly nutty in flavor.

Serve it with an herb salad or a handful of fresh herbs on top.

Turkish Rice Pilaf With Orzo Recipe Ingredients

• Long-grain rice: Provides essential carbohydrates; neutral flavor base.
• Orzo pasta: Adds texture and subtle nuttiness; complements rice.
• Olive oil or butter: Enriches with healthy fats; enhances taste.
• Chicken or vegetable broth: Infuses rich flavor; adds moisture.
• Cinnamon: Optional; offers warmth and subtle sweetness.

Turkish Rice Pilaf With Orzo Recipe Ingredient Quantities

• 1 cup long-grain rice
• 1/2 cup orzo pasta
• 2 tablespoons olive oil or butter
• 2 cups chicken or vegetable broth
• Salt, to taste
• Black pepper, to taste
• 1/4 teaspoon ground cinnamon (optional)
• 1 bay leaf (optional)

How to Make this Turkish Rice Pilaf With Orzo Recipe

1. Wash the rice in cold water until the water runs clear, takes out all the extra starch, and lets the rice drain well.

2. In a medium saucepan, heat olive oil or butter over medium heat. When hot, add the orzo pasta and sauté, stirring frequently, until deep golden brown.

3. Add the drained and rinsed rice to the saucepan with the toasted orzo and stir for one to two minutes to coat the rice with the oil or butter.

4. Add the chicken or vegetable broth and mix well.

5. Add salt and black pepper to taste. For extra flavor, incorporate ground cinnamon and a bay leaf.

6. Heat the mixture over medium-high heat until it comes to a boil.

7. Once the mixture comes to a boil, lower the heat to the lowest setting, cover the pot with a lid, and let it simmer for about 15-18 minutes or until the liquid is absorbed and the rice and orzo are tender.

8. Take the pan off the heat and let it rest, covered, for 5-10 minutes so that the rice can fluff up.

9. Once the repose time is complete, take the bay leaf out if it was employed, and take care to braise the pilaf with a fork.

10. The Orzo and Rice Pilaf from Turkey can be served warm, either as a side dish or underneath any number of main dishes you might care to serve. I’m looking at you, next-day leftover roasted chicken.

Turkish Rice Pilaf With Orzo Recipe Equipment Needed

1. Medium saucepan with lid
2. Measuring cups
3. Measuring spoons
4. Wooden spoon or spatula
5. Fine-mesh strainer or colander
6. Fork

FAQ

• Q: Can I use brown rice instead of long-grain rice?A: Yes, brown rice can be used; however, it will take longer to cook and may require a little more broth.
• Q: What is orzo pasta, and is there a substitute?A: Orzo is a pasta that has the appearance of large grains of rice. You might easily replace it with another tiny pasta, such as acini di pepe. You might also use extra rice.
• Q: Can I make this pilaf vegan?A: Yes, just substitute vegetable broth for chicken broth and olive oil for butter.
• Q: Is it necessary to rinse the rice before cooking?A: Washing the rice removes excess starch and keeps the rice from clumping. It is advised but not absolutely required.
• Q: Can I add vegetables to the pilaf?A: Definitely! Incorporating vegetables such as peas, carrots, or bell peppers can amplify both the taste and the nutritional value of the meal.
• Q: How long will leftovers keep?A: An airtight container is a suitable vessel for storing leftover food. Place it in the refrigerator, and the food will last 3 to 4 days.
• Q: Does cinnamon really belong in this dish?A: You can skip the cinnamon, but it adds a warm, sweet, and slightly depth that complements the savory flavors.

Turkish Rice Pilaf With Orzo Recipe Substitutions and Variations

Substitute for orzo pasta: Use broken pieces of spaghetti or vermicelli noodles.
Olive oil or butter: Substitute with ghee or coconut oil for a different flavor.
Broth made from chicken or vegetables: If you want a heftier flavor, use beef broth. Otherwise, use water mixed with a bouillon cube for a taste that’s somewhere in between. If you have no broth and want to make this, you can use 5 cups of water in its place.
Ground cinnamon: For a different aromatic note, try a pinch of allspice or ground nutmeg.
Bay leaf: Substitute with a tiny section of star anise or anise seed, which has a similar flavor profile, for a vastly different aromatic experience.

Pro Tips

1. Consider toasting the orzo in batches if your saucepan is small to ensure even browning and prevent crowding, which can hinder the desired nutty flavor.

2. For enhanced depth of flavor, you can substitute part of the olive oil or butter with a tablespoon of ghee during the sautéing step.

3. Add a small, finely chopped onion or a couple of cloves of minced garlic when sautéing the orzo to add an extra layer of flavor to the pilaf.

4. Ensure the lid is tightly fitted during the simmering process to prevent steam from escaping, which is crucial for the rice to cook evenly and absorb all the broth.

5. For a colorful and nutritious twist, stir in a handful of peas or finely diced vegetables such as carrots or bell peppers during the last few minutes of the simmering process.