1 ½ cups turkey or chicken bone broth or stock
1 ¼ to 1 1/2 lb. turkey or rotisserie chicken, cut into 1/4-inch-thick slices
¾ cup pine nuts
3 tbsp. unsalted butter or EVOO
⅓ cup dried orzo
1 ½ cups medium- or long-grain rice
2 tsp. kosher salt
2 - 3 cloves garlic, crushed
White or fine black pepper
1 tbsp. each orange zest and lemon zest
1 tbsp. chopped fresh thyme leaves
½ cup chopped fresh parsley
1 lemon, juiced, for serving
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.