I like rice pilaf. It goes with anything. I’ve always thought “pilaf” was just a fancy way of saying rice with stuff in it to make it more interesting. Some rice pilaf (particularly the kind you get in a box) comes with not-rice that looks like rice, but it’s actually a noodle! And that lovely stuff is orzo. It is always my favorite part. So I figured I would make my rice pilaf with orzo instead. And to get really decadent, I finished it with a little cream just to make it a little more saucy. The result? A cross between pilaf and alfredo, with some fresh veggies and herbs thrown in for brightness.
I threw this together as a quick side dish the other night, but we all liked it so much, next time I’m going to add some grilled chicken or shrimp to it and call it dinner!
Creamy Orzo Pilaf
1 cup dry orzo
1-2 tomatoes, diced
Small handful of basil, chopped
Small handful of fresh parsley, chopped
1 tbsp. olive oil
1/4-1/2 cup whipping cream
Salt & pepper to taste
1/4 cup parmesan
Cook orzo according to package directions (usually 8-10 minutes, until tender). Drain well and add to a bowl with all other ingredients (start with 1/4 cup of cream and add more if you want it more saucy). Mix well and serve hot or cold.