Thursday, June 2, 2011

Rice Pilaf

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.

Simple Rice Pilaf
recipe adapted from allrecipes
Yield: 3-4 servings
(printable recipe)

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)

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!



  1. 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!

  2. My Grandfather brought a recipe from Turkey that called for Bulgar wheat. It is so delicious.

  3. My Grandfather brought a recipe from Turkey that called for Bulgar wheat. It is so delicious.

  4. 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.

  5. 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.