Spiced Orzo Pilaf

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

Yield: 4 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 15%
  • Fat: 4.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.6g
  • Carbohydrate: 55g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 534mg
  • Calcium: 30mg


  • 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


  1. 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.
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