This orzo pilaf is comfort food with a Greek accent: tiny kritharaki are first toasted until lightly golden, then gently simmered in a full-bodied broth with mushrooms and sweet vegetables. The result is a naturally creamy texture without any cream, deep mushroom aroma, and a beautifully balanced flavor — a quick, satisfying one-pan supper.
Ingredients
- Orzo (kritharaki) — 320g (11 oz)
- Button mushrooms — 300g (10.5 oz)
- Onion — 1
- Carrot — 1
- Bell pepper — 1
- Garlic — 2 cloves
- Olive oil — 2 tbsp
- Hot vegetable broth — 800ml (3 1/3 cups)
- Dried thyme — 1/2 tsp
- Sweet paprika — 1 tsp
- Lemon juice — 1 tsp
- Parsley — 10g (1/4 cup)
- Salt and black pepper — to taste
Step-by-Step Recipe
- Prep the ingredients: slice the mushrooms, dice the onion, cut the carrot into thin half-moons, julienne the bell pepper, and finely mince the garlic.
- Heat a wide, deep skillet or sauté pan over medium heat. Add 1 tbsp of the oil, pour in the orzo, and toast for 3–4 minutes, stirring, until fragrant and lightly nutty. Transfer the orzo to a plate.
- Add the remaining oil to the same pan. Stir in the onion and carrot and cook for 3–4 minutes, until softened.
- Add the mushrooms and cook for 5–6 minutes, until their moisture evaporates and they begin to brown. Stir in the bell pepper and cook for 2 more minutes.
- Add the garlic, paprika, and thyme. Stir and cook for 30 seconds, just until aromatic.
- Return the toasted orzo to the pan, pour in the hot broth, season with salt and black pepper, stir well, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 12–14 minutes, stirring occasionally. If the liquid disappears too soon, add a little more broth or water so the orzo cooks to al dente.
- Remove from the heat, stir in the lemon juice and chopped parsley, then let it rest covered for 5 minutes so the pilaf turns extra tender and juicy.
- Serve hot. If you like, finish with a pinch of paprika or a little more fresh herbs on top.
Nutritional Value
| Nutritional value | Per serving |
|---|---|
| Calories | 395 kcal |
| Protein | 12 g |
| Fat | 8.5 g |
| Saturated fat | 1.3 g |
| Carbohydrates | 70 g |
| Sugars | 6 g |
| Fiber | 5 g |
| Sodium | 540 mg |
Frequently Asked Questions
What can I use instead of orzo if I don’t have it?
Any small pasta such as risoni works well, and rinsed medium-grain rice is also a good option. If you use rice, increase the simmering time and add more broth.
Can I make it without broth?
Yes, use hot water and boost the flavor with spices plus a bay leaf. A pinch of turmeric or paprika will add color and depth.
How should I store and reheat orzo pilaf?
Keep it in an airtight container in the refrigerator for up to 2–3 days. Reheat gently over low heat, adding 1–2 tbsp of water or broth and stirring occasionally.
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Tips and Variations
- For a fuller, creamier texture, stir in 1 tbsp of butter or olive oil at the end of cooking.
- Want more vegetables? Add a handful of spinach or peas 2–3 minutes before the orzo is done.
- Adjust the heat with a pinch of chili flakes or a little fresh hot pepper sautéed with the garlic.
- Gluten-free option: swap the orzo for rice or gluten-free pasta made from rice or corn, and add a little extra liquid and cooking time.
- To keep the orzo from sticking together, don’t rinse it after toasting — that step helps preserve its texture and nutty flavor.