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    Home » Recipes » Sides

    Easy Orzo Pilaf with Lemon and Chives

    Date: Sep 20, 2017 · Updated: Mar 30, 2019 Author: Sharon Rigsby

    Jump to Recipe Print Recipe
    Easy Orzo Pilaf with Lemon and Chives

    Are you looking for a quick and easy yet delicious side dish that pairs beautifully with just about any entree? Easy Orzo Pilaf with Lemon and Chives, which is made with orzo pasta is a flavorful side dish I prepare often. We love it, and I think you will too!

    Easy Orzo Pilaf with Lemon and Chives ready to serve

    I know some of you might be skeptical or may not be as familiar with orzo pasta. I’m sure you are familiar with rice pilaf, and in fact, rice pilaf with orzo is very popular, but have you tried orzo pilaf?

    Orzo pilaf is very similar to rice pilaf, in that most of the time they are both cooked in a seasoned chicken broth with onions and garlic, but there the similarity ends. While rice is classified as a grain, orzo is a small rice-shaped pasta. In my opinion, cooking orzo pasta is much easier than rice, it isn’t as temperamental and it cooks much faster. And, you can use it instead of rice in most recipes, which I often do because my husband loves orzo!

    If you like this recipe for homemade orzo pilaf, you may also like other orzo pasta recipes which appear on my blog, including Spinach and Orzo Stuffed Tomatoes and Roasted Shrimp and Orzo Pasta.f

    And, if you are looking for other side dish recipes, you might also enjoy these easy and delicious side dishes: Southern Green Beans and New Potatoes, Easy Rustic Smashed Potatoes for Two and Southern White Acre Pea Succotash.

    Southern Green Beans and New Potatoes ready to serve
    Easy Rustic Mashed Potatoes in a serving bowl
    Southern White Acre Pea Succotash full of garden fresh goodness

    You will need the following ingredients to prepare Easy Orzo Pilaf with Lemon and Chives: orzo pasta, butter, onion, garlic chicken broth (you can substitute vegetable broth), dry white wine, chives, lemon zest, slivered almonds, kosher salt, and pepper.

    How To Make Easy Orzo Pilaf with Lemon and Chives

    Toast the orzo in a large skillet over medium heat. Stir frequently and cook for about 6 minutes or until the orzo is golden brown. Remove the orzo from the skillet and set aside.

    Toasting the orzo for Easy Orzo Pilaf with Lemon and Chives

    Melt butter in the empty skillet over medium heat. Add the onion and cook until softened and translucent which should take about 7 minutes. Stir frequently. When the onion is done, add the garlic, mix to combine and cook for about 30 seconds.

    Cooking the onion for Easy Orzo Pilaf with Lemon and Chives

    Cooking orzo – add the toasted orzo, chicken broth, water and wine and bring to a boil. Turn the heat down to medium-low and cook for about 15 minutes or until the orzo is tender and the liquid has been absorbed. Stir frequently.

    Cooking the orzo for Easy Orzo Pilaf with Lemon and Chives

    Add the chives, lemon zest, lemon juice, and slivered almonds and stir to combine. Taste and add salt and ground black pepper to taste. Serve immediately.

    Easy Orzo Pilaf with Lemon and Chives showing lemon being zested

     

    📋 Recipe:

    Easy Orzo Pilaf with Lemon and Chives ready to serve

    Easy Orzo Pilaf with Lemon and Chives Recipe

    Sharon Rigsby
    Easy Orzo Pilaf with Lemon and Chives is made with orzo pasta and is a quick, healthy, easy and delicious side dish which pairs beautifully with most entrees.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 242 kcal

    Ingredients
      

    • ⅔ cup orzo
    • 1 tablespoon unsalted butter
    • 1 small Vidalia onion minced
    • 2 garlic cloves minced
    • 2 ½ cups chicken broth
    • ¼ cup white wine
    • 1 tablespoon fresh chives minced
    • 1 teaspoon lemon zest
    • 1 teaspoon lemon juice
    • ½ cup slivered almonds
    • Kosher salt and ground black pepper to taste

    Instructions
     

    • Toast the orzo in a large skillet over medium heat. Stir frequently and cook for about 6 minutes or until the orzo is golden brown. Remove the orzo from the skillet and set aside.
    • Melt butter in the empty skillet over medium heat. Add the onion and cook until softened and translucent, which should take about 7 minutes. Stir frequently. When the onion is done, add the garlic, mix to combine and cook for about 30 seconds.
    • Add the toasted orzo, chicken broth, and wine and bring to a boil. Turn the heat down to medium-low and cook for about 15 minutes or until the orzo is tender and the liquid has been absorbed. Stir it frequently.
    • Add the chives, lemon zest, lemon juice, and slivered almonds and stir to combine. Taste and add salt and ground black pepper to taste. Serve immediately.

    Notes

    Nutrition

    Calories: 242kcalCarbohydrates: 35gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gCholesterol: 8mgSodium: 200mgPotassium: 85mgFiber: 3gSugar: 3gVitamin A: 300IUVitamin C: 8.3mgCalcium: 30mgIron: 1.8mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    1. Laura Keller

      September 21, 2017 at 7:52 am

      I understand toasting the orzo, but do you do that after or before cooking it in water or broth?

      Reply
      • Gritsandpinecones

        September 21, 2017 at 8:04 am

        Hi Laura,
        You toast the orzo in a dry pan without any liquid before cooking it. If you are looking at the recipe in the Democrat, they inadvertently left off the last two steps which makes it confusing. I hope this clarifies it.

        “Add the toasted orzo, chicken broth, and wine to the onion mixture and bring to a boil. Turn the heat down to medium-low and cook for about 15 minutes or until the orzo is tender and the liquid has been absorbed. Stir frequently.

        Add the chives, lemon zest, lemon juice, and slivered almonds and stir to combine. Taste and add salt and ground black pepper to taste. Serve immediately.”

        I’m sorry for the misprint. I have notified the paper and asked them to at least correct the online version.
        Sharon

        Reply

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

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