Toasted Orzo Pilaf
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 tablespoons butter
- 1 cup orzo pasta
- 3 cups canned chicken broth
- 6 scallions
- 6 large button mushrooms
- 1⁄2 cup pine nuts
- 1⁄2 cup chopped fresh Italian parsley
- salt and pepper
directions
- Melt 2 tablespoons of the butter in medium saucepan.
- Add orzo and stir until pasta is toasted, about 3-5 minutes.
- Add broth, bring to a boil and cook pasta until done; drain.
- Melt the remaining 2 tablespoons of butter in a sauté pan.
- Add scallions and mushrooms and cook until crisp-tender.
- Add pine nuts, salt and pepper to taste.
- Stir in the cooked orzo and fresh parsley, and heat through.
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Reviews
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I thought the recipe was very good. However, it lacked a little zip so I added 2 tablespoons of drained capers and it did the trick. Yummy! I agree that you could use less butter for health sake without losing much flavor but I use the full amount for special occasions. -
What can I say? Next time I can only fix half the recipe so I will only eat half as much. Wonderful! I toasted the pine nuts and next time I will reduce the butter in an effort not to have so much at one sitting. In my defense, I did use the plant based "butter". -
This was great! I altered the recipe for 2 servings and then added about 3 Tblsp. more orzo and then didn't have to drain the broth it just thickened into the orzo. I didn't have pine nuts, so I toasted slivered almonds. This is a keeper. Great for a potluck. Thanks! -
Loved this, made halve of a recipe being there is 2 of us. I could have made a meal on it. YUM, I used 1 tablaspoon butter for browning the pasta also thin sliced red onion as I didn't have scallions or green onions, Will be making this again soon.
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Taste was fantastic. We did not drain the pasta - just cooked gently until the stock was absorbed. Also cut down on green onions. Everyone loved it - will definitely make again! Went well with our Italian meatballs last night.
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Tweaks
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I made quite a few substantive changes to this recipe, but I really liked the way it came out so I'd like to rate it. I don't eat mushrooms so I omitted them and added some kalamata olives instead. I reduced the butter and pine nuts by quite a bit (used about 2 teaspoons butter, 1 1/2 tablespoons pine nuts) and used vegetable broth instead of chicken. I also left out the parsley because I had none. It was simple, easy, delicious. Thanks! -
Thanks to this recipe, I learned about toasting orzo pasta before adding the liquid. From now on I will never use orzo pasta without toasting it first. Very good Pilaf. Sometimes I substitute toasted slivered almonds for the pine nuts. Thank you.
RECIPE SUBMITTED BY
Dancer
Guelph, 0
