Best Pilaf Rice Recipe
This delectable side dish of rice and orzo, known as the best pilaf rice recipe, boasts both flavor and simplicity. It is effortless to prepare and pairs perfectly with any main course.
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Servings: 6
Calories: 216kcal
Ingredients
- 2 tablespoons olive oil, divided
- ½ large onion, diced white or yellow
- 3 large garlic cloves, minced
- ½ cup orzo
- 1 cup long grain white rice rinsed
- 3 cups stock vegetable or chicken
- ¼ teaspoon coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ⅓ cup fresh parsley, chopped
Instructions
- Warm-up 1 tablespoon of olive oil over medium heat in a cast iron skillet, deep skillet, or pot. Add garlic and onion and sauté for 60-90 seconds.
- If using stock that's been stored in the fridge, take it out of the fridge to warm to room temperature. Or you can heat it in a pot or put it in a pyrek measuring cup and pop it in the microwave (using cold stock will add to the time it takes to bring it to a boil).
- Add orzo and stir well to coat orzo. Toast for 3 minutes, stirring often.
- Add remaining 1 tablespoon of olive oil and then add rice. Stir to ensure that all of the rice is coated in the oil. Toast rice for 4-5 minutes until rice is translucent.
- Add spices, garlic powder, onion powder, coriander, paprika, and salt to the rice and stir to combine.
- Slowly add warm or room temperature stock to the pan. Turn up heat and bring it to a boil, then turn down heat to medium / low (a gentle simmer), cover, and let cook for 15 minutes (or follow the cooking time on your rice package). Don't remove the lid until the cooking time is up!
- Once 15 minutes have elapsed, take the rice off the heat source and allow it to rest, covered, for a duration of 3 minutes.
- Remove the lid, garnish with parsley and then fluff with a fork and serve immediately.
Nutrition
Calories: 216kcal