Orzo and Rice Pilaf (Thitono Pilafi )

Total Time
Prep 15 mins
Cook 45 mins

This is a great side dish for any Greek dinner. Originally from an April 1980 issue of Bon Apetit. It was featured in an "Easter Feast from the Greek Islands" article featuring a menu and recipes from Theonie Diakidis Mark, who was born on the island of Rhodes. Rich, homemade chicken broth really makes this dish!

Ingredients Nutrition


  1. Heat butter in large skillet over medium heat.
  2. Add onion and saute until just translucent.
  3. Add orzo and stir until grains are golden.
  4. Add rice and stir about 3 minutes.
  5. Blend in broth and season with salt and pepper.
  6. Bring to a boil, then reduce heat, cover tightly and simmer until rice is tender and liquid is absorbed, about 30 minutes.


Most Helpful

I doubled this recipe but I did cut down on the butter and it was perfect! I also left out the green onions so picky 9 yr old would eat it. She did! Will be making this again. Thanks Leslie!

FLYing4Me January 06, 2008

Very simple to make and tastes like a side dish served at a nearby pub. Nice with fish! I cut back the butter a little and added some cooked diced carrots & peas for more color.

Massachusetts Mom September 27, 2007

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