Rice pilaf is a delicious side dish that can last multiple days. I made this rice pilaf twice and made some adjustments the second time to get it just right. Just remember, don’t add too much chicken broth and don’t burn the orzo! Enjoy
Rice Pilaf
Author: Alexis Avila, A Day in the Bite
Recipe type: rice
Cuisine: Middle Eastern/Meditteranean
Prep time:
Cook time:
Total time:
Serves: 4
Rice pilaf is a delicious side dish that can last multiple days. I made this rice pilaf twice and made some adjustments the second time to get it just right. Just remember, don't add too much chicken broth and don't burn the orzo! Enjoy
Ingredients
- 1.5 tablespoons butter
- ½ cup orzo pasta
- ½ cup diced white onion
- 2 cloves garlic, minced
- ½ cup uncooked white rice
- 1 cup chicken broth
- 1 cup water
Instructions
- Melt the butter in a lidded skillet over medium-low heat.
- Cook and stir orzo pasta until golden or light brown about 1-2 minutes (lower heat immediately if orzo turns too brown ).
- Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute.
- Mix in the rice, water, and chicken broth. (optional add some lemon zest or herbs)
- Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Remove from heat and let stand for 5 minutes, then fluff with a fork.
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