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Traditional pilaf made with orzo pasta and oil.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Orzo Pilaf (150 g) has 240 calories. That works out to 160 calories per 100 g. It contains 42 g of carbs, 6.8 g of protein, 5.3 g of fat and 2.1 g of fiber. Its 9 µg of Selenium covers 16% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Orzo pilaf is a Turkish-style pilaf made by lightly toasting rice-shaped pasta in oil or butter, then simmering it in water or stock until tender. The grains swell but usually keep a little bite, with a gently toasted, savoury flavour. It is a familiar home-cooked side dish in Turkey.
It is commonly served with stews, grilled meat or chicken, often alongside salad or yoghurt; it also works as a simple meal with vegetables folded in. Orzo pilaf is mainly a source of carbohydrates, with 28 g per 100 g, and has modest protein and fibre. For a lighter plate, use oil sparingly and pair it with plenty of vegetables or a fresh salad.
Selected: 100 g
160
KCAL / 100G
Carbs
28g
· 10% DV
Protein
4.5g
· 9% DV
Fat
3.5g
· 4% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 69% · Protein 11% · Fat 20%
Vitamins
B1
0.08mg · 7% DV
B3
1.1mg · 7% DV
B5
0.22mg · 4% DV
B2
0.03mg · 2% DV
Minerals
Selenium
6µg · 11% DV
Iron
1mg · 6% DV
Phosphorus
44mg · 6% DV
Sodium
120mg · 5% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 160 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.7g
MONOUNSATURATED
1.3g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 60:1
Above the ideal 4:1 (60:1).
Orzo Pilaf is a Turkish-style pilaf made by toasting rice-shaped orzo pasta in oil, then cooking it with water or broth until tender. Despite its name and rice-like appearance, orzo is pasta, not a grain of rice.
Yes, toasting the orzo in oil before adding liquid is a common step in Orzo Pilaf. Stir it over medium heat until lightly golden for a nuttier flavor, taking care not to let the small pasta pieces burn.
Orzo Pilaf uses rice-shaped pasta made from wheat, while rice pilaf uses actual rice grains. The two can look similar on the plate, but orzo has a pasta-like bite and is cooked until the liquid is absorbed.
A useful starting point for Orzo Pilaf is about one and a half measures of hot water or broth for each measure of orzo. Add the liquid after toasting, and adjust slightly if your pot loses liquid quickly.
To keep Orzo Pilaf from turning mushy, measure the liquid, simmer gently, and stop cooking as soon as the orzo is tender and the liquid has been absorbed. Let it rest covered rather than stirring it repeatedly.
You can add sautéed onion, a little broth, or chopped herbs to Orzo Pilaf for extra flavor. For a more substantial version, stir in cooked peas or diced vegetables near the end so they warm through without overcooking.
Orzo Pilaf pairs well with grilled chicken, meatballs, or roasted vegetables. A fresh salad or yogurt-based side balances its soft, savory texture, and it also works as a base for a bowl topped with vegetables and protein.
Orzo Pilaf keeps for about three to four days in a covered container in the refrigerator. Cool it promptly after cooking, and reheat only the portion you plan to eat; discard it if it develops an unusual smell or appearance.
Yes, you can freeze Orzo Pilaf in airtight, meal-size containers. The orzo may be softer after thawing, so add a small splash of water when reheating and stir gently to loosen the pasta.
People with diabetes can include Orzo Pilaf in a meal, but its wheat pasta contributes carbohydrates that can raise blood glucose. Portion size and the rest of the meal matter; ask your clinician or dietitian for advice tailored to your plan.
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Nutrition data compiled from USDA FoodData Central and scientific sources.