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.
Rice Pilaf
Recipe adapted from and with thanks to Allrecipes.com
Print Pin RateServings: 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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Inside a British Mum's Kitchen says
I love the idea of mixing the orzo and the rice – and of course a great way of getting veggies into their diet – very nice!Mary
Kathleen says
My Grandfather brought a recipe from Turkey that called for Bulgar wheat. It is so delicious.
Kathleen says
My Grandfather brought a recipe from Turkey that called for Bulgar wheat. It is so delicious.
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.
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.