READY IN: 1hr 5minsYIELD: 3 Cups


  • 2tablespoonsbutter
  • 12 cuporzo pasta
  • 12 cupdiced onion
  • 2garlic cloves, minced
  • 12 cup uncooked white rice
  • 2cupschicken broth

    Serving Size: 1 (194) g

    Servings Per Recipe:4

    Calories: 244.1

    Calories from Fat 62 g 26 %

    Total Fat 6.9 g 10 %

    Saturated Fat 3.9 g 19 %

    Cholesterol 15.3 mg 5 %

    Sodium 427.9 mg 17 %

    Total Carbohydrate37.4 g 12 %

    Dietary Fiber 1.7 g 6 %

    Sugars 1.8 g 7 %

    Protein 7.2 g 14 %


  • 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.
  • MY NOTES: **I prefer to make this in a rice cooker to ensure it cooks perfect. I also double the recipe. Followed the directions for Step 1 as written except added diced carrots and used shallots in lieu of onions. Might even consider adding slivered or sliced almonds to the sauté. Transferred mixture to rice cooker. Added the **liquid and seasoning. Cooked on white rice selection. **Remember, 1-1/4 cups liquid (chicken or vegetable broth) per 1 cup each rice/orzo when cooking in a rice cooker.
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