Vegan Pilaf with Orzo and Toasted Nuts

Total time50 min

Prep time10 min

Cook time30 min

This fragrant pilaf builds deep flavor from toasted orzo, a warm blend of cumin, cinnamon, and allspice, and plenty of golden, softened onion and garlic. The rice cooks up tender and aromatic, absorbing all those spices as it steams, then gets folded together with slivered almonds and pine nuts toasted until golden and fragrant. That final fold-in is what makes the dish: crunchy, buttery-tasting nuts against soft, spiced grains, finished with a scatter of fresh parsley for brightness. It's a fantastic side for roasted vegetables, lentils, or anything you want to dress up with texture and warmth, and it comes together in one pot with minimal fuss. This one's a genuinely great option to add to a vegan spread — the spice blend and toasted nuts do all the heavy lifting on flavor.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
¾ tsp kosher salt
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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