Rice Pilaf
Our go-to side dish, simple and flavorful, we serve it with everything!
Servings: 6
Ingredients
- 1/2 c. orzo pasta uncooked
- 1 T. extra virgin olive oil
- 2 T. butter
- 1/2 c. diced yellow onion
- 2 cloves garlic minced
- 3 c. chicken broth
- 1 c. long grain white rice uncooked
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. black pepper
- 1/2 c. toasted slivered almonds
- Fresh chopped parsley for garnish
Instructions
- In a large “dry” skillet, toast the orzo over medium heat, stirring or tossing frequently until golden brown, about 3 to 4 minutes. Watch closely so the pasta doesn’t burn.
- Add butter and olive oil to the pan. Stir in onions and garlic cook 1-2 minutes until the garlic is fragrant and the onions begin to soften.
- Carefully add chicken broth and rice; season with thyme and pepper, stir well to combine. Increase heat to high and bring to a boil. Reduce heat to low, cover skillet with lid, and simmer until the rice is tender and the liquid has been absorbed, about 14-16 minutes.
- Remove from the heat and let stand for 3-5 minutes; add toasted almonds and fluff with a fork. Pour into a serving bowl and garnish with fresh chopped parsley.
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