Go Back
–+ servings

Brown Rice Pilaf with Orzo

Print Recipe
Servings 8

Ingredients
  

  • 2 ⅔ cup chicken broth
  • ¾ cup brown rice (Basmati preferred)
  • 1 tablespoon olive oil
  • 1 large shallot minced
  • 1 large carrot cut into ¼-inch dice
  • 1 large celery stalk cut into ¼-inch dice
  • 2 or 3 large button mushrooms chopped
  • ¾ cup orzo
  • 3 garlic cloves minced
  • 1 tablespoon fresh thyme (or 1 tsp dried)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 2 tbsp minced flat-leaf parsley

Instructions
 

  • Combine the chicken broth and rice in a medium saucepan. Bring to a boil, then reduce heat, cover and simmer for 30 minutes.
  • Heat the olive oil in a large nonstick skillet set over medium heat. Add the shallots, carrot, celery, mushrooms, and orzo.
  • Cook, stirring occasionally, until the orzo is lightly toasted, about 10 minutes. Add the garlic, thyme, salt and pepper, and cook for 30 seconds.
  • Once the rice has cooked for 30 minutes, stir in the orzo mixture. Cover the saucepan and cook until the liquid is absorbed, about 10 minutes.
  • Stir in the parsley. Serve.