Basmati Rice Pilaf with Prosciutto, Garbanzo Beans and Orzo

Total Time:
55 min
25 min
5 min
25 min

4 to 6 servings

  • 2 tablespoons extra-virgin olive oil
  • 4 ounces sliced prosciutto, roughly chopped
  • 1/4 cup 1/4-inch-diced carrot
  • 1/4 cup 1/4-inch-diced red and green bell peppers, seeded and membrane removed
  • 1 small onion, cut into 1/4-inch dice
  • 1 cup orzo pasta
  • 1 cup basmati rice
  • 3 cups low-sodium chicken broth
  • Juice of 1/2 a lemon
  • 1 cup canned garbanzo beans, drained and rinsed
  • 1 bay leaf
  • Kosher salt and freshly cracked black pepper
  • 1/4 cup sliced scallions
  • 2 tablespoons torn fresh basil leaves
  • 2 tablespoons torn fresh mint leaves
  • Bring the oil to medium-high heat in a medium, heavy-bottomed pot with a tightly fitting lid. Add the prosciutto and crisp until it is lightly golden and the fat renders, about 1 minute. Add the carrots, peppers and onions and cook until softened, about 3 minutes. Stir in the orzo and rice. Toast until the grains are all evenly coated with oil, about 3 minutes.

  • Pour the broth and lemon juice into the same pot. Bring to a boil. Add the garbanzos and bay leaf and stir to combine. Cover, reduce the heat to medium-low and simmer until the orzo and rice are tender. Remove from the heat once the liquid is fully absorbed, 12 to 15 minutes.

  • Let the pilaf stand, covered, for 5 full minutes. Fluff with two forks, remove the bay leaf and season with salt and pepper. Stir in the scallions and serve garnished with the basil and mint leaves.

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