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Vegetarian Orzo Rice Pilaf

Traditionally, rice pilaf is made using dried orzo pasta, cooked with sauteed onions in a savory chicken broth. For this vegetarian version, onions are cooked slowly before the dried orzo pasta is added and cooked to perfection in vegetable stock, with some added Kosher salt, freshly-ground black pepper, and dried oregano.
This dish is easy to make and delicious, especially if you are looking for something new to make at home for a rice-based side dish.

Ingredients

  • 2 Tbsp olive oil
  • ½ white onion (cut small dice)
  • 1 tsp dried oregano
  • ¼ tsp Kosher salt
  • 1 cup dried orzo pasta
  • 2 cups vegetable stock
  • Kosher salt & freshly-ground black pepper (to taste)

Instructions 

  • Heat the olive oil over medium heat in a small-sized rice cooking pot until it is hot.
  • Add the diced white onion, and cook over medium heat while stirring for roughly ten minutes, or until the onions are soft and translucent.
  • Add the dried orzo pasta, and lightly stir while cooking for an additional two minutes.
  • Add the vegetable stock, and bring the contents up to a simmer over medium-high heat.
  • Reduce the heat to low, cover the pot with a tight-fitting lid, and cook the pilaf covered for roughly 18 minutes.
  • Remove the rice pilaf from the heat, remove the lid, and gently fluff the grains of rice using a fork.
  • Cover again with the lid until you are ready to serve.
  • Add some extra butter or olive oil, if desired.

Notes

Like most rice dishes, this dish is best eaten fresh, when the rice pilaf is still hot. If you have fresh herbs, fold them in after the orzo is cooked and it will taste great.