Classic Rice Pilaf
Simple yet full of flavor, this rice pilaf is made with rice and tender orzo pasta.
Servings: 4 servings
Calories: 326kcal
Ingredients
- 2 Tbsp unsalted butter or olive oil
- 1/2 medium white or yellow onion minced (about 1/2 cup)
- 2 cloves minced garlic
- 1/2 cup orzo pasta
- 1 cup long grain white rice uncooked - no minute rice
- 3 cups reduced sodium chicken broth
- 1/4 tsp kosher salt
- 1 Tbsp minced fresh parsley optional
Instructions
Prepare
- You'll need a skillet or saucepan with a lid for this recipe.
Saute
- Add butter to skillet or saucepan and heat over MED heat. Once melted, add onion, garlic, and orzo pasta.
- Cook for several minutes, stirring often, until the onion is soft and translucent, and the garlic and orzo are lightly golden brown. Be careful not to let the garlic burn, so don't walk away during this step!
Cook the rice
- Add rice, chicken broth, salt, and parsley (if using). Stir well, and bring mixture to a boil.
- Once it reaches a boil, cover with the lid, and reduce the heat to LOW and simmer. Simmer for 20-25 minutes.
Fluff and serve
- Turn off the heat and remove lid. Fluff with a fork or rubber spatula. ** If there's liquid left in the pan, turn the heat back to LOW and continue stirring over low heat until the liquid is gone. **
- Serve warm, garnished with extra parsley if desired.
Notes
- I've estimated this recipe serves approximately 4 people, however the exact serving size is up to you.
- Instead of orzo pasta, you can use vermicelli or thin spaghetti that's been broken into small pieces.
Nutrition
Calories: 326kcal | Carbohydrates: 55g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 206mg | Potassium: 295mg | Fiber: 2g | Sugar: 1g | Vitamin A: 487IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg