Low Sodium Pilaf with Orzo and Toasted Nuts

Total time50 min

Prep time10 min

Cook time30 min

Low Sodium Pilaf with Orzo and Toasted Nuts

Toasted orzo turns deep golden brown before the rice ever joins the pot, building a nutty, buttery base layer that carries through the whole dish. Warm cumin, cinnamon, and allspice bloom in with softened onion and garlic, giving this pilaf a fragrant, slightly sweet backbone that feels special without much fuss. Slivered almonds and pine nuts get their own quick toast in olive oil, adding crunch and richness once folded into the finished grains. The rice simmers low and slow until every bit of liquid is absorbed, then rests so each grain stays fluffy and distinct rather than gummy. A scatter of fresh parsley at the end brightens the whole plate with color and a clean, herby lift. It's an easy side to build a meal around, and it's a solid pick for anyone watching their sodium intake, since the flavor here comes from real spice and toasted-nut depth rather than a heavy hand with the shaker.

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Ingredients

4 servings

2 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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½ cup orzo pasta
1 cup long-grain white rice
1 small yellow onion, finely diced
2 cloves garlic, minced
½ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp ground allspice
2 cups low-sodium chicken broth
¾ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ cup slivered almonds
3 tbsp pine nuts
1 tsp olive oil

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Toast the nuts: heat the olive oil in a small skillet over medium heat. Add the slivered almonds and pine nuts and cook, stirring frequently, until golden and fragrant, about 3–4 minutes — watch closely, as pine nuts can brown quickly. Transfer to a small plate and set aside.
2
Melt the butter in a medium saucepan over medium heat. Add the orzo and cook, stirring constantly, until the pasta is deep golden brown, about 3–4 minutes.

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