Balsamic Rice and Orzo Pilaf
A versatile, flavorful pilaf with balsamic vinegar, orzo, and sun-dried tomatoes, perfect for any gathering.
Equipment
- Medium-size pot, large bowl
Ingredients
- 5 cups 1175 ml vegetable broth
- ¼ cup plus 1 tablespoon 75 ml extra-virgin olive oil, divided
- 2 cups 368 g uncooked long grain rice (brown or white)
- 2 cups 470 ml water
- 1 cup 160 g uncooked orzo
- 2 tablespoons 30 g minced garlic
- 10 to 15 fresh basil leaves tightly packed, then cut into a chiffonade
- ½ cup 60 g toasted pine nuts
- ¼ cup 60 ml balsamic vinegar
- 6 to 8 sun-dried tomatoes packed in oil chopped
- Salt and pepper to taste
Instructions
- Bring the broth to a boil in a medium-size pot.
- Add 1 tablespoon (15 ml) of the olive oil and the rice.
- Reduce to a simmer, cover, and simmer for 20 to 30 minutes.
- Add the water, return to a boil, add the orzo, cover, and boil for about 7 more minutes.
- Uncover and let stand until all the moisture has been absorbed, 5 to 10 minutes.
- Mix in the garlic, basil, pine nuts, vinegar, remaining ¼ cup oil, sun-dried tomatoes, salt, and pepper and serve.
Notes / Tips / Wine Advice:
Serving Tip:
This pilaf is perfect for potlucks and can be served hot or cold. Pair with a simple green salad for a complete meal.
Wine Advice:
A dry white wine like Pinot Grigio or Sauvignon Blanc would be a great pairing with the balsamic flavors.
Nutritional Information
Calories: 400 kcal | Carbohydrates: 60 g | Protein: 8 g | Fat: 15 g | Fiber: 3 g | Sugar: 5 g
