Minted Orzo Pilaf

March/April 1999

Your rating: None Average: 3.9 (8 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

Makes: 8 servings, about 3/4 cup each

Active Time:

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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Ease of Preparation
Total Time
30 minutes or less
8 or more
Preparation/ Technique

March/April 1999
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