Spiced Orzo Pilaf

This pasta is cooked in a manner similar to traditional rice pilaf.


4 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 280
Caloriesfromfat 15 %
Fat 4.6 g
Satfat 0.7 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 7.6 g
Carbohydrate 55 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 534 mg
Calcium 30 mg


1 tablespoon olive oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 1/2 cups vegetable broth
1 cup uncooked orzo (rice-shaped pasta)
1/2 cup fresh orange juice
2 garlic cloves, minced
1/2 cup chopped pitted dates
1/4 cup finely chopped green onions
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped carrot
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice


Heat oil in a medium saucepan over low heat. Add cinnamon, cumin, and paprika; cook 1 minute or until fragrant. Increase heat to medium-high. Stir in broth, orzo, orange juice, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is almost absorbed. Stir in dates and next 4 ingredients (through pepper); cook, uncovered, 2 minutes. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Stir in chopped carrot, fresh cilantro, and fresh lemon juice.

Dana McCauley,

Cooking Light

November 2004
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