Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.
I'd be hard-pressed to come up with a meal that isn't a little better with rice pilaf on the side. It's just plain delicious, and it's so much easier to make than you might think.
The biggest trick to successful rice pilaf is the pasta portion. The pasta I use is called orzo, and you can find it almost anywhere. I buy it in bulk at the local supermarket, where it comes in bins, and you can buy however much you like. You can also find it in boxes in the pasta aisle, and one box makes just around two batches of pilaf. I've even ordered it online from a giant website that sells everything, and the price was competitive. The best price, however, is in the bulk section.
If you just can't find orzo, no sweat. Find some angel hair pasta and stick it in a plastic ziplock bag. Bang it with a mallet until you have very small pieces. Either way, you want the pasta approximately the same size as the rice.
Serve rice pilaf with just about anything—seriously. It goes great with chicken, beef, fish, shellfish, pork roasts—this is really one of the most versatile side dishes you can imagine, and mastering this quick recipe will give you a powerful tool in the kitchen.
You can also use whatever broth you like, and because the broth is such a strong flavor component of the final dish, changing the broth can really change up the finished pilaf. This recipe calls for chicken broth, but use whatever you like depending on how you'll be serving it. So use beef or vegetable broth if you like—it'll all be incredibly delicious. It's your food—make it the way you like!
|Cook time||Ready in||Yields|
- 3 cups chicken broth
- 2 tablespoons butter
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 cup orzo
- 1 cup white rice
- 1 cup frozen peas
- 1/4 cup fresh parsley, minced
- In a medium saucepan over medium heat, bring the chicken broth and butter to a simmer. Add salt, pepper, garlic and onion powders, and keep warm.
- In a medium skillet over medium heat, heat the olive oil. Saute the orzo until it's golden brown, about 7-8 minutes. Watch the pasta carefully as it begins to darken - it will burn quickly at the end if you aren't careful.
- Add the rice to the toasted orzo and stir in the hot broth. Stir well, cover and simmer for right at 15 minutes, until the liquid is fully absorbed.
- Stir in peas and cover, just until the peas are warmed through. Stir in parsley and serve. It's really that easy!
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© 2018 Jan Charles