Garlic Parmesan Rice Pilaf
Simple yet full of flavor, this garlic parmesan rice pilaf is made with rice, tender orzo pasta, and plenty of garlic and cheese.
Servings: 6 servings
Calories: 348kcal
Ingredients
- 3 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 medium yellow onion diced
- 1 cup dried orzo pasta
- 5 cloves garlic minced
- 1 cup long grain white rice uncooked - no instant or minute rice
- 4 cups reduced sodium chicken broth
- 1 tsp kosher salt
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/4 tsp dried oregano
- 1/2 cup grated Parmesan cheese freshly grated is best
Instructions
Prepare
- You'll need a skillet or saucepan with a lid for this recipe.
Saute
- Melt butter and olive oil in a large skillet or wide saucepan (that has a lid), over MED heat.
- Add onion and cook for about 3 minutes, or until soft and translucent.
- Add orzo pasta and cook for about 2 minutes, stirring often, until orzo is golden brown. Add garlic and cook about 30 seconds more.
Cook the rice
- Add rice and stir.
- Pour in chicken broth, then add salt, dried parsley, black pepper, and oregano. Stir well and increase the heat to MED HIGH to bring to a boil.
- Once boiling, reduce heat to LOW, cover with lid, and simmer until rice and pasta are tender, and the broth has been absorbed, about 20-23 minutes.
Rest, fluff, and serve
- Remove pan from the heat, with the lid still on, and let stand for about 2-3 minutes.
- Stir in Parmesan cheese, and fluff well with a fork.
- Serve warm and enjoy.
Notes
- I've estimated this recipe serves approximately 4 people, however the exact serving size is up to you.
- Instead of orzo pasta, you can use vermicelli or thin spaghetti that's been broken into small pieces.
Nutrition
Calories: 348kcal | Carbohydrates: 49g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 586mg | Potassium: 284mg | Fiber: 2g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 1mg