Bulgur, rice and orzo pilaf Calories

Bulgur, rice and orzo pilaf contains bulgur, rice and orzo, a small pasta shaped like rice. Oil or butter, salt and water or broth are common additions; recipes may also include onion, tomato or herbs.

Bulgur, rice and orzo pilaf usually turns mushy from excess liquid, overcooking or stirring while the grains are softening. Rinse and drain the rice well, use the recipe’s measured liquid, and let the finished pilaf rest without stirring.

The orzo in bulgur, rice and orzo pilaf is pasta, not rice. It is made from wheat and shaped like grains of rice, which is why it cooks differently from the bulgur and rice in the same pilaf.

Yes, you can use brown rice in bulgur, rice and orzo pilaf, but it takes longer to cook and may need more liquid than white rice. Cook it until nearly tender before adding the quicker-cooking bulgur and orzo.

Bulgur, rice and orzo pilaf pairs well with grilled meat, roasted vegetables, beans or a fresh salad. A spoonful of yogurt or a tangy sauce balances its mild, toasted flavor without making the meal complicated.

Yes, bulgur, rice and orzo pilaf freezes well in airtight, meal-sized portions. Cool it promptly before freezing, then thaw it in the refrigerator and reheat until steaming hot; the grains may be slightly softer after thawing.

Bulgur, rice and orzo pilaf keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after cooking rather than leaving it at room temperature, and discard it if its smell or appearance has changed.

Yes, vegetables such as diced carrots, peas or peppers can be added to bulgur, rice and orzo pilaf. Add firmer vegetables early enough to soften, but stir in quick-cooking vegetables near the end so they do not become mushy.

Reheat bulgur, rice and orzo pilaf in a covered pan with a small splash of water or broth over low heat. For a microwave, cover the portion and stir partway through so it warms evenly without drying around the edges.