Vegetarian Pilaf with Orzo and Toasted Nuts

Total time50 min

Prep time10 min

Cook time30 min

Vegetarian Pilaf with Orzo and Toasted Nuts

This fragrant pilaf builds layers of flavor from toasted orzo, warm cumin, cinnamon, and allspice, and plenty of softened onion and garlic before the rice goes in to simmer until tender. Slivered almonds and pine nuts get toasted separately until golden and fragrant, then folded in at the end for a satisfying crunch against the fluffy grains. A scatter of fresh parsley finishes it off with a bright, herby lift. The spice blend gives it a slightly exotic, almost holiday-worthy character, while the technique of browning the orzo first keeps every bite deeply savory rather than bland. It's an easy stovetop side that comes together in one pot and pairs well with just about anything on the table. This one is a solid pick for a vegetarian spread, especially when you want something a little more special than plain rice.

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Ingredients

4 servings

2 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 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
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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