Description
This Easy Orzo Pilaf with Lemon and Chives is a flavorful and quick side dish that features perfectly toasted orzo pasta simmered in chicken broth and white wine. Enhanced with fresh chives, bright lemon zest, juice, and crunchy slivered almonds, this pilaf is a delightful accompaniment for any meal, delivering a perfect balance of savory, tangy, and nutty flavors.
Ingredients
Scale
Orzo and Base
- 2/3 cup orzo
- 1 Tbsp unsalted butter
- 1 small Vidalia onion, minced
- 2 garlic cloves, minced
- 2 1/2 cups chicken broth
- 1/4 cup white wine
Finishing Ingredients
- 1 Tbsp fresh chives, minced
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1/2 cup slivered almonds
- Kosher salt and ground black pepper to taste
Instructions
- Toast the Orzo: Heat a large skillet over medium heat and add the orzo. Stir frequently and cook for about 6 minutes or until the orzo turns golden brown. Once toasted, remove the orzo from the skillet and set it aside to prevent overcooking.
- Sauté Onion and Garlic: In the same skillet, melt the butter over medium heat. Add the minced Vidalia onion and cook, stirring frequently, until the onion softens and becomes translucent, about 7 minutes. Add the minced garlic and cook for an additional 30 seconds to release its aroma, stirring constantly to avoid burning.
- Simmer Orzo: Return the toasted orzo to the skillet and pour in the chicken broth and white wine. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for around 15 minutes, stirring frequently. Cook until the orzo is tender and the liquid has been fully absorbed.
- Add Final Touches: Stir in the fresh minced chives, lemon zest, lemon juice, and slivered almonds. Mix well to combine all the flavors evenly. Season the pilaf with kosher salt and freshly ground black pepper to taste. Serve immediately for the best texture and flavor.
Notes
- Use chicken broth for rich flavor; vegetable broth can be substituted for a vegetarian option.
- To toast the orzo evenly, stir constantly and watch closely as it can burn quickly.
- Slivered almonds add crunch and a nutty flavor; you can substitute toasted pine nuts or omit for nut-free.
- Adjust lemon juice and zest to your preference for brightness.
- This pilaf pairs well with grilled chicken, fish, or roasted vegetables.
