Bored with the same-old boiled rice? Jazz up a traditional side with our flavor-packed pilaf.
Total Time: 50m
Prep Time: 10m
Cooking Time: 35m
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2 tablespoons butter
1/2 cup diced onion
1/2 cup orzo pasta
1/2 cup uncooked long-grain white rice
2 cloves garlic, minced
2 cups chicken broth
Salt to taste
2 tablespoons finely chopped parsley
Start the pilaf—Melt butter in saucepan over medium-low heat. Stir in onion and orzo and sauté for about 3 minutes.
Toast the rice—Add rice and cook for another 3 to 5 minutes, stirring frequently, until onions are translucent and rice just begins to brown. Add garlic and stir for one more minute.
Finish and serve—Pour in chicken broth, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover pan, and simmer until liquid has been absorbed and rice is tender—about 20 to 25 minutes. Take pan off heat and let it stand covered for 5 minutes. Stir in parsley, gently fluffing pilaf with a fork, and serve immediately.