Rice Pilaf

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Rice Pilaf recipe by Barefeet In The Kitchen

This recipe is so very simple! It is a great side dish for just about any meal. I served it with Spicy Honey Brushed Chicken and Roasted Bell Peppers, Broccoli and Summer Squash tonight and it was perfect.

My rice loving son ate a double portion and still asked for more. There were no leftovers at all. I recommend doubling this recipe if serving more than 3-4 people.

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Rice Pilaf

Recipe adapted from and with thanks to Allrecipes.com
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Servings: 3 -4 servings

Ingredients 

  • 2 tbsp butter
  • 1/2 cup orzo
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 1/2 cup uncooked white rice
  • 2 cups chicken broth
  • kosher salt to taste (you might not need this if using store bought broth)

Instructions

  • Melt the butter in a small skillet over medium heat. Add the orzo. Cook and stir the orzo until it all turns a golden brown. Add the onion and cook until translucent. Then add the garlic and cook for about a minute longer.
  • Pour the broth and the rice into the skillet, stir and allow to come to a boil. Reduce heat to low (make sure it is simmering still) and cover with lid. Simmer until the rice is tender and the liquid is absorbed. 20-25 minutes. Remove from heat, let stand for a few minutes and then fluff with fork before serving. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    I have never used the orzo but mine calls for browning the uncooked rice in the oil before cooking. It always stuck and made a very messy pan. I tried toasting it in a dry nonstick skillet and then adding the toasted rice to the liquids. Much easier but you still have to watch how dark you want it.

  2. Mandy says

    I have made this with couscous and even barley. It's always a cold weather fave with my family. I serve it with lemon pepper chicken, or Italian baked chicken. I have also been known to toss in some lemon zest and rosemary for Greek rice.