Best Bonnies Orzo And Rice Pilaf Recipes

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LINDA'S RICE AND/OR ORZO PILAF GREEK STYLE



Linda's Rice And/Or Orzo Pilaf Greek Style image

This pilaf is creamy and delicious and packed with flavor. Serve with any main meat dish, or your favorite Greek kabobs, and you'll be in for a treat!

Provided by Lindas Busy Kitchen

Categories     Rice

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 17

4 1/2 lbs roasting chickens, cut in pieces
6 cups water
1 whole lemon, well washed
8 1/2 cups hot water
4 1/2 cups long-grain rice or 4 1/2 cups orzo pasta
1 1/2 tablespoons butter
4 tablespoons olive oil
2 large onions, chopped (about 2 cups)
3 -4 garlic cloves, minced
2 tablespoons dried mint
1/4 teaspoon fresh ground black pepper
6 cups baby spinach leaves, torn into small pieces
5 tablespoons fresh lemon juice
3 roma tomatoes, diced
3 tablespoons fresh dill
15 kalamata olives, diced
1 -2 cup feta, depending on how much you like

Steps:

  • To Make Chicken Stock:.
  • In a large pot add the chicken, whole lemon, and 8 cups of water. Cover, and bring to a boil. Reduce heat, and cook for 1 hour, until the chicken is very tender.
  • Remove chicken from the pot, and set aside. (Chicken can be frozen to use at another time).
  • Skim fat off stock. When the stock cools sufficiently, strain into a bowl.
  • To Make Rice: (use 4.5 cups of the chicken stock).
  • Measure out 4 1/2 cups of the stock, and pour into a large pot. Add 8 cups of hot (tap) water, and bring to a boil over medium heat.
  • When the rice/orzo starts to boil, add the rice/orzo, and stir frequently to keep from sticking.
  • When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes.
  • In The Meantime:.
  • In a small skillet, heat the 1 1/2 tablespoons of butter over high heat, until it sizzles.
  • Lift the cover to the rice, and quickly pour in the hot butter and close the cover quickly, as it will spatter.
  • When the sizzling stops (a few seconds), remove the cover, and stir briefly. Remove from heat.
  • Allow to sit 5-10 minutes before serving.
  • The pilaf is supposed to be smooth and creamy, and slightly mushy.
  • To Prepare Other Rice Ingredients to add to rice once it is cooked:.
  • In a large frying pan pour olive oil, then add onions, and saute over medium heat, until just softened.
  • Add the garlic, mint, and pepper. Saute for about 2 more minutes.
  • Add spinach, lemon juice, tomatoes, dill, and tomatoes. Cook for about 4 minutes.
  • Add to rice, and mix.
  • Just before serving add Feta cheese.
  • Note: Add more lemon, if needed at serving time.

Nutrition Facts : Calories 724.1, Fat 32.7, SaturatedFat 10.3, Cholesterol 114.2, Sodium 353.3, Carbohydrate 73.3, Fiber 2.7, Sugar 2.9, Protein 32

ORZO AND RICE PILAF WITH VEGETABLES



Orzo and Rice Pilaf with Vegetables image

Categories     Onion     Pasta     Side     Sauté     Quick & Easy     Almond     Celery     Carrot     Zucchini     Spring     Parsley     Gourmet     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 side-dish servings

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon unsalted butter
2/3 cup orzo (rice-shaped pasta)
1 medium onion, finely chopped (1 cup)
2 carrots, cut into 1/4-inch dice (3/4 cup)
2 celery ribs, cut into 1/4-inch dice (2/3 cup)
2 garlic cloves, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup long-grain white rice
1 3/4 cups chicken broth or vegetable broth (14 fl oz)
1 cup water
1 small zucchini or yellow squash, cut into 1/4-inch dice (1 1/4 cups)
1/4 cup chopped fresh parsley
1/4 cup slivered almonds, toasted

Steps:

  • Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
  • Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.

KRITHARAKI ME RIZE (GREEK ORZO AND RICE PILAF)



Kritharaki Me Rize (Greek Orzo and Rice Pilaf) image

This pilaf is served with almost every meal, especially stewed dishes. Orzo is a pasta made in the shape of rice.

Provided by luvcookn

Categories     Greek

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 5

1/2 cup orzo
3 tablespoons butter
2/3 cup rice, rinsed and drained
3 cups vegetable stock or 3 cups water
grated kefalotiri cheese (optional)

Steps:

  • Saute orzo in butter in a medium saucepan, until lightly brown.
  • Add rice, stir to coat with the butter. Add stock.
  • Bring to boil. Reduce heat to simmer, cover and cook for 25 minutes.
  • Serve on a platter with grated kefalotiri cheese if desired.

Nutrition Facts : Calories 542.7, Fat 18.3, SaturatedFat 11.2, Cholesterol 45.8, Sodium 155.2, Carbohydrate 83, Fiber 2.2, Sugar 1.1, Protein 10

SARAH'S RICE PILAF



Sarah's Rice Pilaf image

This is a delicious twist to traditional rice.

Provided by sarahbillings

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 50m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
½ cup orzo pasta
½ cup diced onion
2 cloves garlic, minced
½ cup uncooked white rice
2 cups chicken broth

Steps:

  • 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.

Nutrition Facts : Calories 244 calories, Carbohydrate 40 g, Cholesterol 17.8 mg, Fat 6.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 524.3 mg, Sugar 2.4 g

ORZO PILAF



Orzo Pilaf image

Make and share this Orzo Pilaf recipe from Food.com.

Provided by Lightly Toasted

Categories     Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/4 cup margarine
1/2 cup orzo pasta (tiny little egg shaped pasta)
1 chopped onion
1 cup rice (I always use Uncle Ben's)
2 1/4 cups chicken broth

Steps:

  • Brown orzo and onion in margarine over med-hi heat.
  • Add rice, broth and a dash of pepper and salt.
  • Bring back to a full boil, then cover, lower heat, and simmer for 20 minutes.

Nutrition Facts : Calories 387.9, Fat 12.7, SaturatedFat 2.3, Sodium 564.6, Carbohydrate 57.8, Fiber 1.7, Sugar 1.9, Protein 9.1

ORZO AND BROWN RICE PILAF



Orzo and Brown Rice Pilaf image

A quick and nutritious side dish that goes especially well with grilled food. The cooking time is cut down by using a quick-cooking brown rice, but do not use "instant" rice without adjusting the cooking time at the end.

Provided by threeovens

Categories     Brown Rice

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup carrot, diced (about 1 small)
1/2 cup onion, diced (about 1 small)
1/2 cup red pepper, diced (about 1/2 a medium)
1/4-1/2 teaspoon salt
2 3/4 cups chicken broth
1/4 cup brown lentils or 1/4 cup green lentil
1/4 cup orzo pasta
fresh ground black pepper
1 cup quick-cooking brown rice

Steps:

  • Heat oil in a heavy-bottomed pot over medium heat. Add carrots, onions, red pepper and 1/4 teaspoon salt. Saute, stirring occasionally until vegetables have softened, about 8 minutes. Lower heat, if necessary, to prevent onions from browning.
  • Add chicken broth and increase heat until boiling. Add lentils and cook 10 minutes, stirring occasionally. Add orzo and pepper to taste. Add another 1/4 teaspoon salt if necessary.
  • Stir in brown rice, reduce heat to medium low and cook, covered, 10 more minutes until all the liquid is absorbed and rice is tender.
  • Fluff with fork and serve.

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