Orzo Herb Pilaf

What a fun and refreshing summer side dish!! This was my first time making orzo, and it definitely won't be my last. We paired this side dish with this grilled lemon chicken salad, and it was superb. Also, this recipe is very quick and easy to make.

Serves 4; about 1/2 cup servings


  • 1 1/2 tablespoons butter (or sub avocado oil)
  • 1/2 cup chopped onion (yellow or red)
  • 3/4 cup uncooked orzo
  • 1 1/2 cups unsalted chicken stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup halved heirloom cherry tomatoes
  • 2 tablespoons chopped fresh parsley
  • 2-3 TB chopped fresh basil


  1. Melt butter in a medium saucepan over medium-high. Add onion; sauté 3 minutes. Add orzo; cook 2 minutes, stirring frequently.

  2. Stir in stock, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 to 12 minutes or until liquid is almost absorbed.

  3. Remove pan from heat; let stand, covered, 5 minutes. Fluff with a fork. Stir in tomatoes, parsley, and dill.

    {Recipe adapted from Cooking Light}