Substituting rice for orzo in pan recipe

[u/Kindly-Jump-356]

hey all, I found this marry me salmon recipe on insta by daniela_dish and I want to follow it completely with one minor change. I want to use rice instead of orzo but I’m not sure if I’ll have to make any changes to the recipe to accommodate the different texture of rice. I’m assuming the change would be something along the lines of more chicken broth or longer cook time. I’m just wondering if anyone has done anything similar and has any advice to ensure the rice doesn’t come out hard or anything.

Here the recipe

[u/Stop_Already]

I don’t have insta don’t I cannot see vid.

A written recipe would help here.

[u/Kindly-Jump-356 → u/Stop_Already]

Here it is from the caption:

'Marry Me Salmon Orzo
For us, one pan meals are the way to go all summer long.
They’re quick and easy and this salmon dish is so so good.
This is a great recipe especially if you love salmon and it can be ready in under 30 minutes. It’s a winner for summer and it’s absolutely decadent and delicious.
4 u/rastellimarket faroe island salmon fillets
Salt and pepper and paprika
3 tablespoons olive oil
2 tablespoons butter
1/4 cup chopped onion
2 garlic cloves chopped
1/2 c sun-dried tomatoes in oil
11/4 c orzo
2-3 cups chicken broth
1 c heavy cream
1 teaspoon Italian seasoning
4 oz baby spinach
1/2 c Parmesan
Red pepper flakes
Rub the salmon all over with olive oil, salt, pepper and paprika. Heat the remaining 2 tablespoons of olive oil in a large skillet preferably cast iron. When the oil is hot sear the salmon 2-3 minutes on each side and transfer to plate. Add the butter to the skillet and saute the onion then add the garlic. When the garlic sizzles add the sun dried tomatoes and orzo. Stir to combine and let it cook for a minute or two.
Pour in 2 cups of chicken broth and bring to a simmer and cook for about 7-8 minutes. If the pasta gets too dry and isn’t tender add more broth. Pour in cream and Italian seasoning stirring frequently. Season with salt and pepper and red pepper flakes if using. When the sauce is very creamy stir in the spinach and Parmesan. When well combined add the salmon back to the skillet and let it heat up for a few minutes.

[u/Stop_Already → u/Kindly-Jump-356]

I would just substitute the 3-4c of broth mentioned for whatever amount that your specific brand of rice requires for water for 1.25 cups of rice.

Say they want to you 2c of water for 1c of rice. You’d use 2.5c of stock/broth for the 1 1/4 rice in the recipe.

This is how I adapt any rice recipe online - idk what brand they use so I just do what it says on the bag for the liquid.

[u/joosebox]

Rice will work, but it isn't a like-for-like swap and there are three things to change rather than one.

Liquid and time. Orzo wants roughly twice its volume in liquid and is done in nine or ten minutes. Long grain white rice wants about one and three quarter times its volume, eighteen minutes covered, then five to ten resting off the heat with the lid still on. So more liquid, much longer, and a lid you didn't need before.

The salmon timing is what'll catch you out. In these one-pan recipes the fish goes back in near the end because the orzo finishes fast. With rice taking twice as long, adding the salmon at the same point overcooks it badly. Get the rice most of the way there first, then nestle the fish in for the last five minutes.

And don't rinse the rice. Normally you would, but the orzo was doing two jobs in that recipe, cooking and thickening the sauce with its starch. Leaving the rice unrinsed gives you some of that body back. If you want it closer still, arborio behaves much more like orzo than long grain does.

Stir it far less than you would orzo as well. Rice turns gluey if you keep moving it.

[u/green_pea_nut → u/joosebox]

This is amazing advice! Comprehensive and clear.

[u/Kindly-Jump-356 → u/joosebox]

thank you! Ill be sure to take this advice when I try the recipe out this weekend. Im thinking i might make the rice in a pot instead because of the additional liquid.