Orzo Pilaf (Light)

We transformed the classic pilaf into a high-fiber, long-satiating light alternative by using whole wheat orzo and keeping the olive oil to a minimum.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 200 g whole wheat orzo · 740 kcal in the whole recipe
• 1.5 tablespoons olive oil · 162 kcal in the whole recipe
• 2 cups hot water
• 1 teaspoon salt

Method

1. Heat the olive oil in a pot, add one-third of the whole wheat orzo, and toast over medium heat until golden brown.

   

2. Add the remaining orzo and salt, and stir-fry for another minute.

   

3. Pour in the hot water, cover the pot, and simmer on low heat for about 12-15 minutes until the liquid is fully absorbed.

   

4. Turn off the heat, place a clean cloth or paper towel under the lid, and let the pilaf rest for 10 minutes before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.