Description
This flavorful Rice Pilaf combines perfectly toasted orzo and long grain rice cooked in a seasoned chicken broth with butter and aromatic spices for a comforting and delicious side dish. With a balance of savory herbs and spices, this pilaf is easy to prepare and pairs beautifully with a variety of main courses.
Ingredients
Scale
Rice and Pasta
- 2 Tbsp olive oil
- ½ cup orzo
- 1 cup long grain rice
Broth and Seasonings
- 3 cups unsalted chicken broth
- ¼ cup unsalted butter
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- ¼ tsp smoked paprika
- ½ tsp onion powder
- 1 tsp parsley, plus extra for garnish
Instructions
- Rinse Rice: Rinse the long grain rice in a fine mesh strainer under cold water to remove excess starch and prevent clumping during cooking.
- Toast Orzo and Rice: Heat olive oil in a large skillet over medium-high heat. Add the orzo and rinsed rice to the skillet and cook, stirring frequently, until the orzo turns golden brown and the rice is lightly toasted, about 3-5 minutes.
- Add Broth and Seasonings: Pour in the chicken broth and add the butter, salt, garlic powder, black pepper, smoked paprika, onion powder, and parsley. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce heat to medium-low. Cover the pan with a lid and simmer for approximately 15 minutes, or until the rice and orzo are tender and the liquid has been fully absorbed.
- Fluff and Garnish: Once cooked, remove the lid and fluff the rice with a fork to separate the grains. Garnish with additional parsley before serving.
Notes
- Be sure to rinse the rice thoroughly to avoid a gummy texture.
- Toasted orzo adds a nutty flavor and enhances texture.
- You can substitute vegetable broth to make this dish vegetarian.
- Adjust seasoning to taste, especially salt depending on your broth’s sodium content.
- Serve as a side dish with grilled meats, roasted vegetables, or your favorite protein.
