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!
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.
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.
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 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.
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.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings | 4 servings |
- 2/3 cup orzo
- 1 Tbsp unsalted butter
- 1 small Vidalia onion minced
- 2 garlic cloves minced
- 2 1/2 cups chicken broth
- 1/4 cup white wine
- 1 Tbsp fresh chives minced
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1/2 cup slivered almonds
- Kosher salt and ground black pepper to taste
Ingredients
|
- 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.
I understand toasting the orzo, but do you do that after or before cooking it in water or broth?
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