Minted Orzo Pilaf

March/April 1999

Your rating: None Average: 3.9 (7 votes)

Orzo is a small, rice-shaped pasta, made bright and savory here with fresh mint and chicken broth.

"Really delicious! Forgot to 'cook' the orzo in oil before adding the broth. Instead, I added the orzo to the broth first...I might reword that part of the recipe and use 'toast in oil' still tasted delish even though it had...
Minted Orzo Pilaf Recipe

Makes: 8 servings, about 3/4 cup each

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Total Time:


  • 6 cups reduced-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • 2 cups orzo
  • Freshly ground pepper, to taste
  • 1/3 cup chopped fresh mint


  1. Bring broth to a simmer in a large saucepan over medium heat.
  2. Meanwhile, heat oil in a large deep skillet over medium heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add orzo and cook, stirring constantly, until lightly toasted, 3 to 5 minutes.
  3. Add 1 cup simmering broth to the pan. Cook, stirring constantly with a long-handled spoon, until most of the liquid has been absorbed, about 1 minute.
  4. Adjust heat as necessary to maintain a simmer. Continue cooking and stirring, adding broth 1 cup at a time, until orzo is tender but still firm, 15 to 20 minutes total. Season with pepper, stir in mint and serve.


Per serving: 199 calories; 3 g fat (1 g sat, 1 g mono); 4 mg cholesterol; 35 g carbohydrates; 9 g protein; 2 g fiber; 109 mg sodium; 106 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 fat

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Total Time
30 minutes or less
8 or more
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March/April 1999
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