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Brown Rice & Orzo Pilaf with Veggies

Why are rice and pasta often thought of as mutually exclusive? Turns out we can all get along.

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  • Cooking time35 min
  • Prep time15 min
  • Servings6
recipe image Brown Rice & Orzo Pilaf with Veggies


  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  • 1 small onion, chopped
  • 2 red, orange and/or yellow bell peppers, finely chopped
  • 1 carrot, finely chopped
  • 1/8 tsp. (1 mL) salt
  • 1/8 tsp. (1 mL) ground black pepper
  • 1/8 tsp. (1 mL) dried thyme leaves, crushed
  • 1 cup (250 mL) uncooked brown rice
  • 2 1/4 cups (560 mL) reduced sodium chicken broth
  • 1 cup (250 mL) uncooked orzo pasta, prepared according to package directions
  • 2 Tbsp. (30 mL) finely chopped fresh parsley leaves (optional)

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt Becel® Buttery Taste margarine in large saucepot over medium-high heat and cook onion, red peppers, carrot, salt, pepper and thyme, stirring frequently, 4 minutes or until vegetables are tender.
  2. Stir in rice and cook 3 minutes. Add broth and bring to a boil over high heat.
  3. Reduce heat to low and simmer covered 25 minutes or until rice is tender. Let stand 5 minutes.
  4. Stir in hot orzo and parsley.
*Becel® Gold in Quebec.

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