Orzo Roni

Orzo Roni is a twist on classic Rice-A-Roni that’s just as easy to make and equally tasty. Orzo and broken spaghetti are toasted until golden and nutty, then simmered in a chicken-flavored broth. One skillet and ready in less than 30 minutes, it’s a perfect side dish for a busy weeknight.

My husband loves Rice-A-Roni. If he had his way, this side dish would be on the dinner table at least once a week. While that sounds fine, he always wants the same flavor: chicken. A little variety once in a while would be nice. Unfortunately for those of us who have to dine with him, he is a man who knows what he likes and sticks to it! Often, it’s easier for me to eat what he likes rather than add another item to the menu.

Orzo Roni is my homemade alternative to Rice-A-Roni, born from a desire to change things up just a bit while remaining mindful of my picky husband’s preferences. It tastes just like Rice-A-Roni, though with a slightly different mouthfeel, since the orzo is larger and chewier than rice. Frankly, if you weren’t told in advance that it contains orzo instead of rice, you probably wouldn’t notice. The recipe is easy and uses minimal ingredients. I love that it can be on the table in 20 minutes, and because the majority of that is hands-off simmering time, it is the kind of side dish I never mind making!

Recipe highlights:

• Brown orzo and broken spaghetti in butter in a medium skillet.
• Add water and the remaining ingredients. Bring to a boil.
• Reduce the heat to medium-low. Cover and simmer for 10 minutes.
• Cook loosely covered until liquid is absorbed, about 5 minutes.
• See the recipe card for detailed instructions.

Make Orzo Roni Vegetarian:

This dish is flavored with sodium-free chicken bouillon. For a vegetarian version, use a vegetarian bouillon. If your bouillon is not sodium-free, reduce the amount of salt in the recipe by 1/8 teaspoon; otherwise, the Orzo Roni might be too salty. You can always add more at the end to taste.

Orzo Roni goes well with so many main dishes: chicken, pork, steak, and even seafood. I won’t lie—the hubs would still rather have the boxed Rice-A-Roni, but he couldn’t deny that this orzo version is just as tasty. Chalk that up as another win for me in the picky eater battle!

The next time you’re looking to use up some orzo, try making Orzo Roni!!

Recommended supplies:

These are products I use, or are on my wishlist, or are highly rated. (Amazon affiliate links)

• A 10-inch skillet is needed for this recipe. It’s nonstick and has a glass lid. It’s also 100% APEO and PFOA-free.
• Use sodium-free chicken bouillon. Regular salted ones make the Orzo Roni overly salty.
• A mandoline to shred carrots if you don’t have pre-shredded.
• I love using a wooden spatula for skillet cooking. This one is made of teak and has high moisture resistance.

Main Dish Suggestions for Orzo Roni

Great Grilling with Chuck Eye	Roasted Balsamic Rosemary Chicken Leg Quarters
Crispy Chicken Tenders with Sweet Pepper Relish Dip	Grilled Chicken Pesto Potato Salad (Kabobs)

Orzo Roni

Author: In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Sides

Difficulty:BeginnerPrep time: 5 minutesCook time: 20 minutesRest time: minutesTotal time: 25 minutesServings:4 ServingsCalories:300 kcal Best Season:Summer

Description

Orzo Roni is a twist on classic Rice-A-Roni that’s just as easy to make and equally tasty. Orzo and broken spaghetti are toasted until golden and nutty, then simmered in a chicken-flavored broth. One skillet and ready in less than 30 minutes, it’s a perfect side dish for a busy weeknight.

Ingredients

• 4 ounces uncooked orzo
• 1 1/2 ounces uncooked spaghetti pasta, broken into 1/2-inch pieces
• 2 tablespoons butter
• 1 tablespoon sodium-free chicken flavor bouillon (affiliate link)
• scant 1/2 teaspoon salt
• scant 1/2 teaspoon black pepper
• 1 teaspoon dried parsley
• 2 cups water

Instructions

1. Add butter, orzo, and broken spaghetti to a medium skillet on medium heat. Stir constantly until the orzo and spaghetti turn light to medium brown, about 4 minutes.
2. Add water and the remaining ingredients. 
3. Increase the heat to medium-high and bring to a boil.
4. Reduce the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally.
5. Cover loosely and cook until all the liquid is absorbed, about 5 additional minutes.
6. Fluff with a fork before serving.
7. Makes 4-6 sides.

Notes:

• If your bouillon is not sodium-free, reduce the salt in the recipe to 1/4 teaspoon. If needed, add more salt at the end.
• Feel free to replace water with chicken broth.

Keywords:Homemade Rice-A-Roni, Orzo Roni, Homemade Rice-A-Roni with orzo, Orzo side dish, Easy weeknight side dish, toasted pasta

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