Description
Prepare a bright, flavorful rice pilaf featuring toasted orzo, fresh herbs, lemon, and diced vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 1/2 cup orzo pasta
- 2 cups vegetable broth
- 1/2 cup finely diced red onion
- 1/2 cup diced yellow bell pepper
- 1/4 cup chopped sun-dried tomatoes (packed in oil, drained)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a medium saucepan over medium heat.
- Add the rice and orzo to the pan. Toast, stirring often, for 3 to 4 minutes until lightly golden.
- Add the red onion and bell pepper. Cook for 3 minutes until slightly softened.
- Pour in the vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 18 minutes without lifting the lid.
- Remove the saucepan from the heat and let it stand, covered, for 10 minutes. Do not lift the lid during this resting period.
- Fluff the rice mixture gently with a fork.
- Stir in the sun-dried tomatoes, parsley, dill, lemon zest, lemon juice, salt, and pepper.
- Serve warm or at room temperature.
Notes
- For a vegetarian option, use vegetable broth. For a richer flavor, use chicken broth.
- Add 1/2 cup crumbled feta cheese and 1/4 cup Kalamata olives after fluffing the rice for extra Mediterranean flavor.
- This dish pairs well with grilled chicken or fish.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Stovetop Pilaf
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 3
- Protein: 9
- Cholesterol: 0