Traditional recipes

Orzo and Herb Pilaf

Orzo and Herb Pilaf

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Serves 4 (serving size: about 1/2 cup)

If you'd like to sub whole-grain, unpearled farro for the orzo, reverse the cooking method: Simmer the farro until done, drain, then sauté for a couple minutes in the onion mixture before serving.


  • 1 1/2 tablespoons unsalted butter
  • 1/2 cup chopped yellow onion
  • 3/4 cup uncooked orzo
  • 1 1/2 cups unsalted chicken stock (such as Swanson)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup halved heirloom cherry tomatoes
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh dill

Nutritional Information

  • Calories 181
  • Fat 5g
  • Satfat 2.8g
  • Monofat 1.1g
  • Polyfat 0.2g
  • Protein 6g
  • Carbohydrate 28g
  • Fiber 2g
  • Cholesterol 11mg
  • Iron 0.0mg
  • Sodium 174mg
  • Calcium 14mg
  • Sugars 4g
  • Est. added sugars 0g

How to Make It

Step 1

Melt butter in a medium saucepan over medium-high. Add onion; sauté 3 minutes. Add orzo; cook 2 minutes, stirring frequently. Stir in stock, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 to 12 minutes or until liquid is almost absorbed.

Step 2

Remove pan from heat; let stand, covered, 5 minutes. Fluff with a fork. Stir in tomatoes, parsley, and dill.

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