Total Time
Prep 5 mins
Cook 30 mins

An easy and quick side dish for just about any meat entree'.

Ingredients Nutrition


  1. Melt butter or margarine in saucepan.
  2. Add orzo and saute' on medium high heat till browned.
  3. Stir in rice.
  4. Meanwhile dissolve bouillon in water.
  5. Add parsley.
  6. Slowly add bouillon mixture into saucepan.
  7. Stir well.
  8. Turn heat to low and cover tightly.
  9. Let simmer gently, covered, for 20-30 minutes.
  10. Stir occasionally to make sure rice is not sticking to bottom of pan.


Most Helpful

I have been making this for at least 40 years. I use canned chicken broth (salt free) instead of boullion cubes. Every time I serve it I am asked for the recipe.

929850 June 04, 2011

I have made this recipe several times and love the diversity of it....i like it with chicken added in. I also use chicken "stock". I find that the stock instead of the broth is much more flavorful. You can find the stock right there along with the broth. This is also great for leftovers ! Thank you for posting Elena.

Jan/NE Ohio June 04, 2011

This was so good. I love orzo and rice, but had never made them together, so this was a real treat. I used chicken broth instead of the water and bouillon. I also added a little poultry seasoning to it for flavor. I will make this again soon. I'd like to add some chicken and peas too. A very good side to go with anything. Made and Reviewed for Zaar Chef Alphabet Soup - Thanks! :)

LilPinkieJ March 22, 2009

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