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Toasted Orzo Pilaf

Ready In:
20mins
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ingredients

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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RECIPE MADE WITH LOVE BY

@Dancer
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  1. Scrapbook Lori
    Great recipe - loved it, loved it, loved it. No changes made. Was a great complement to cedar grilled salmon we had for dinner tonight. Thank you so much!
    Reply
  2. Kumquat the Cats fr
    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!
    Reply
  3. Kumquat the Cats fr
    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!
    Reply
  4. CIndytc
    this was fabulous...fast easy great tasing side....I too let it cook down....
    Reply
  5. aviva
    I loved this recipe! I used about 1/2 the amount of butter. I also did not drain the orzo, but let it absorb the broth. The result was a creamy, delicious dish. The only negative would be that the parsley was a little overpowering and some people wouldn't eat much because of it.
    Reply
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