Lebanese Orzo Rice (Under 30 Minutes)
This Lebanese Orzo Rice recipe comes together in one pot in under 30 minutes! A mild, nutty-tasting side dish, it’s perfect for pairing with chicken, fish, or your favorite protein source.
This authentic Lebanese orzo rice recipe was shared with me by my close friend, whose Lebanese family has been making it for years. Even though it’s also a popular Turkish dish, her family simply calls it Lebanese rice, or riz ib shaareeya.
Healthy and easy to make, this Lebanese rice with orzo is the perfect way to round out a wide range of dinners, from these Sosaties (South African Kabobs) and Greek Chicken Souvlaki, to One Pan Chicken and Cabbage Stew and Blackened Air Fryer Salmon.
Orzo has a very mild flavor that borders on rich and nutty after a light toasting in a hot pan. When cooked correctly, it should be slightly chewy with a firm yet tender texture. As a result, it’s the perfect complement to fluffy, long-grain white rice. If this orzo rice recipe is your first time cooking orzo, I can guarantee it won’t be your last!
Is Orzo Rice Good for You as a Side Dish?
Yes, orzo rice is easy to make and one of the healthiest grain substitutes you can eat. With plenty of health benefits to boast on its own, it’s also delicious and adds a wealth of nutrients to your meal. If this is your first experience with Orzo, this is a great choice with a delicious mixture of unforgettable grains and flavors.
What Does Rice Orzo Taste Like?
Overall, you’ll be surprised to learn that orzo has a very mild flavor that borders on nutty. This makes it a perfect filler for a wide range of dishes, and it can be used in place of other types of rice. The main thing that makes orzo stand out aside from its slightly nutty flavor is its chewy texture. When cooked correctly, orzo should be slightly chewy (al dente) but not hard.
Is Orzo the Same as Pasta Rice?
Yes, you might be surprised to learn that Orzo is sometimes called pasta rice, but the name isn’t so easy to figure out:
Orzo may look similar to rice – and we certainly call it a rice or grain sometimes – but orzo is actually made from Semolina flour, making it a pasta.
In Italy, it is classified as a pastina, or “little pasta” for its shape and size. Pastinas are a category of fine-grain pasta that mimic the shape and size of rice, typically reserved for soups. Helpful as though it may seem, orzo shares the same Italian word for barley for its similarity in appearance to the barley grain. This has misled a lot of people in the kitchen to believe that orzo is similar to barley. However, barley doesn’t cook the same as either orzo or long grain rice, so keep this in mind when you’re shopping.
Recipe Ingredients
- Salted Butter – This is for toasting the orzo. It adds a deeply rich flavor and coats the grains, preventing them from sticking together.
- Orzo Pasta – My favorite orzo is the Delallo Foods brand orzo. Even though orzo looks similar to barley and shares the same Italian word for barley, it couldn’t be more different! It’s important you don’t confuse the two.
- White Rice – I like to use Uncle Ben’s long-grain white rice. However, you can use whatever brand of white rice you have on hand as long as it’s long grain, not short grain. Short-grain white rice is too sticky for this orzo rice recipe.
- Water – To cook the rice and orzo. Use a liquid measuring cup for the most accurate measurement.
- Kosher Salt – Adjust to taste.
How to Make This Orzo Rice Recipe
- Melt the butter. Warm a 3-quart saucepan over medium heat. Add the butter, and allow it to melt, stirring occasionally to prevent burning.
- Brown the orzo. Add the orzo pasta to the pot with the melted butter. Toast the orzo until it’s light golden brown, stirring occasionally. The butter should be bubbling and will have a foam-like texture.
- Add the remaining ingredients. Add the long-grain white rice, water, and a pinch of kosher salt to the pan. Stir well to combine, scraping up any pieces from the bottom of the pot.
- Cook. Bring the water to a boil over medium heat. Once boiling, cover the pot with a lid, and reduce the heat to a low simmer. Simmer for 18 to 20 minutes undisturbed or until the pasta is tender and the rice is cooked through.
- Rest and serve. Once cooked, remove the orzo rice from the heat, remove the lid, and lay a clean, dry towel over the top of the pot. Place the lid back on, and let the rice rest for 10-15 minutes. Finally, fluff the orzo rice with a fork, and serve immediately.
Variations
For this recipe, you can add a variety of ingredients to spice things up. For a Mediterranean flare, try adding sun-dried tomatoes, toasted pine nuts or crumbled feta cheese. Kalamata olives, diced tomatoes, cooked broccoli or fresh herbs would taste great too.
Cacio-E-Pepe Variation
For a cheesy, peppery option, try Cacio-e-Pepe orzo and rice! You’ll need the original recipe ingredients and measurements, plus the ingredients listed below.
- ½ cup grated parmesan cheese
- Cracked black pepper to taste
For the Cacio-e-Pepe version, simply add a 1/2 cup of grated parmesan cheese to the cooked orzo rice. Then, add a few turns of cracked black pepper to taste.
Stir the cheese and cracked black pepper into the hot orzo and rice right before you’re ready to serve. Once well combined, top it with shaved parmesan cheese, and serve hot.
How to Store and Reheat
- Allow the rice to fully cool before transferring it to an airtight container. To quickly cool orzo rice, spread it out evenly over a parchment-lined baking sheet. Then, set it aside, and let it cool to room temperature.
- Once it’s safely cooled and stored in an airtight container, orzo rice will last four to six days in the refrigerator.
- Only reheat rice one serving at a time. Reheating and cooling rice multiple times can introduce harmful bacteria, possibly leading to Reheated Rice Syndrome.
- To safely reheat, add a splash of water to a microwave-safe bowl, add the orzo rice, and microwave until the temperature reaches at least 165 degrees Fahrenheit.
Frequently Asked Questions
Only reheat rice one time. Reheating and cooling rice multiple times can introduce harmful bacteria and can even cause Reheated Rice Syndrome. To read more click here. To safely reheat your rice, add a splash of water to a microwave safe bowl. Add the rice and microwave until the temperature reaches 165 degrees Fahrenheit.
Uncle Ben’s products do not have to be rinsed before or after cooking. I use Uncle Ben’s and it works every time.
The rule of thumb is 2 cups of water to every 1 cup of rice. The original Lebanese recipe calls for 4 cups water. However, I use 3.5 – 3.75 cups of water and it is slightly more al dente, which I prefer.
Once the mixture comes to a full boil, cover it and reduce the heat to low / simmer.
Serving Suggestions
Lebanese rice with orzo is a versatile side dish that complements the flavors in a variety of mains. From juicy grilled meats to flaky fish, roasted vegetables, and hearty stews, it’s my go-to side for just about any night of the week. Try it alongside:
- Mediterranean Grilled Chicken
- Lemon Butter Baked Cod
- Juicy Grilled Whole Chicken
- Lemon Butter Mahi Mahi
Lebanese Orzo Rice (Under 30 Minutes)
Equipment
- 3 quart pot with lid
Ingredients
Orzo Pasta and Rice
- 1 stick salted butter, 1/2 cup
- 1 cup orzo pasta, uncooked, Delallo brand
- 1.5 cups white rice, uncooked, Uncle Ben's brand
- 3.75 cups water, this equals 3 + 3/4 cups
- pinch kosher salt
Cacio e Pepe Variation
- ½ cup grated parmesan cheese , fold the cheese into the cooked pasta
- cracked black pepper , to taste, fold into the cooked pasta
Instructions
Melt the Butter
- Place a 3-quart pot over medium heat. Add the butter and allow it to melt, stirring occasionally to prevent burning.
Lightly Brown the Orzo
- Once the butter is melted, add the orzo pasta. Stir occasionally until the orzo is a light golden-brown color and the butter has a foam-like texture. It will be bubbling.
Add the Long Grain White Rice, Water and Kosher Salt
- Next, add the long grain white rice, water and pinch of kosher salt. Stir well. Scrape any pieces from the bottom. Bring to a boil.Once boiling, cover with a lid and reduce the heat to low / simmer. Simmer for 18-20 minutes undisturbed or until the pasta is tender and the rice is cooked through. Remove the rice from heat. Uncover the pot and lay a dry, clean towel over the top of the pot. Place the lid back on and let the rice rest for 10-15 minutes. Fluff using a fork and serve hot.
Notes
*If making the Cacio-e-Pepe variations, stir ½ cup of grated parmesan cheese into the cooked orzo rice. Then, add a few turns of cracked black pepper to taste. Top with more shaved parmesan cheese, and enjoy! Store and Reheat:
- Allow the rice to fully cool before transferring it to an airtight container. To quickly cool orzo rice, spread it out evenly over a parchment-lined baking sheet. Then, set it aside, and let it cool to room temperature.
- Once it’s safely cooled and stored in an airtight container, orzo rice will last 4-6 days in the refrigerator.
- Only reheat rice one serving at a time. Reheating and cooling rice multiple times can introduce harmful bacteria, possibly leading to Reheated Rice Syndrome.
- To safely reheat, add a splash of water to a microwave-safe bowl, add the orzo
2 Comments on “Lebanese Orzo Rice (Under 30 Minutes)”
This was a delicious side dish and can be modified so many different ways to compliment what ever you are serving it with. I added some chopped onion when browning the orzo; but you could also use chicken/vegetable stock in place of water; add a splash of lemon juice, adding chopped spinach or parsley. So much more satisfying than a side of rice! I served it with the blackened chicken with romesco sauce that is on this website.
This recipe is so easy and so tasty. I’ve never cooked orzo before (I’ve had it just never cooked it.). You can add whatever optional ingredients you have on hand-even grilled chicken if you want. It was so good my picky 2 year old ate it. This is a “keeper” recipe for my family.