Balsamic Rice and Orzo Pilaf with Pine Nuts
A perfect blend of rice and orzo in a tangy balsamic vinegar dressing, topped with pine nuts and sun-dried tomatoes. A dish that works hot or cold for any occasion.
Equipment
- Medium-size pot
- Measuring spoons
- Large mixing bowl
- Wooden spoon
Ingredients
- 5 cups 1175 ml vegetable broth
- ¼ cup plus 1 tablespoon 75 ml extra-virgin olive oil, divided
- 2 cups 368 g uncooked long grain rice (brown or white)
- 2 cups 470 ml water
- 1 cup 160 g uncooked orzo
- 2 tablespoons 30 g minced garlic
- 10 to 15 fresh basil leaves tightly packed, then cut into a chiffonade
- ½ cup 60 g toasted pine nuts
- ¼ cup 60 ml balsamic vinegar
- 6 to 8 sun-dried tomatoes packed in oil chopped
- Salt and pepper to taste
Instructions
- Bring the vegetable broth to a boil in a medium-size pot.
- Add 1 tablespoon (15 ml) of the olive oil and the rice.
- Reduce heat to a simmer, cover, and cook for 20 to 30 minutes.
- Add the water and return to a boil, then add the orzo.
- Cover and cook for about 7 more minutes.
- Uncover the pot and let stand for 5 to 10 minutes until all the moisture has been absorbed.
- Mix in the garlic, basil, pine nuts, balsamic vinegar, remaining ¼ cup oil, sun-dried tomatoes, salt, and pepper.
- Stir and serve.
Notes & Wine Advice
Wine advice:
Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the fresh herbs and balsamic notes.
Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the fresh herbs and balsamic notes.
Nutrition values
Calories: 300 kcal | Carbohydrates: 50 g | Protein: 6 g | Fat: 14 g | Sugar: 4 g