"This orzo dish is great as a vegetarian meal with the Greek-Style Beans & Tomatoes. For a real feast, serve with a Pot of Winter Greens as well." —Rach
This article originally appeared in our Holiday 2021 issue. Get the magazine here.
Place broth in shallow skillet and bring to low simmer over medium-low heat. Add turkey and keep warm over lowest heat.
Toast pine nuts in a small skillet over medium heat, stirring, until golden brown, 3 minutes. Cool.
Melt butter or heat EVOO in a deep-sided skillet over medium. Add orzo and cook, stirring constantly, until deeply golden, 3 to 4 minutes; add rice and stir for a minute more. Add 2 1/2 cups of water, the salt, garlic, and pepper. Bring to a boil, cover, reduce heat to low, and cook until orzo and rice are tender and water is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
Meanwhile, combine zest, thyme, and parsley for the gremolata.
Fluff pilaf with a fork, then stir in pine nuts, lemon juice, and half of the gremolata. Leave turkey in slices to drape over rice, or break up and stir into the rice. Garnish with remaining gremolata.