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This pilaf rice is easy and so tasty! A combination of long grain rice and Orzo pasta and simple spices are cooked to tender and tasty perfection.
Pilaf rice could be the most perfect garnish! This version of Stovetop is incredibly fast and simple.
4 simple steps for perfect pilaf rice
Pilaf rice is basically any rice plate where rice and other grains are roasted in butter/fat before cooking in the broth. Most recipes for pilaf rice use rice and paste of some kind.
For this recipe, we are using white rice and long grain orzo.
For perfect pilaf rice:
- Save the onions in butter to start.
- Add rice and paste and cook until the grains are roasted and well coated in butter. This is an important step; Don’t jump it!
- Add friendly spices for pantry (necessary for flavor!) And broth.
- Cook, covered, until rice and pasta are tender.
What to serve with pilaf rice
For such a simple recipe, Pilaf rice is incredibly delicious. It is much tastier than daily steam rice thanks to garlic and onion.
And … can be served with so.many.
Here are only some ideas:
Garnish without complement
If you are looking for a garrison without complications, you can make the last minute, this perfect rice pile is for you!
Do not skip rice toast and orzo in butter. Makes all the difference in flavor and texture of the finished dish.
For some reason, when I serve this pilaf rice, my children think that something out of the common is happening or perhaps a VIP company is being presented to dinner with us. 😂
Apparently, children who grow in simple and steamed rice are quite excited to see that pilaf rice appears on the table. How good I may surprise them at any time! This pilaf rice is definitely easy enough for a week night and elegant enough for high meals. It has become a garnish!
A year ago: Cursi Cursiian chicken zucchin plot
Two years ago: Creamy beef and tomato noose
Three years ago: Crazy Salad of Collized and Wild Rice
Four years ago: Many butter banana bread
Five years ago: Easy cookies to fall whey with scales
Six years ago: Chicken soup and vegetables with dough ball
Seven years ago: Balsamic chicken pan + vegetable dinner {30 -minute food}
Eight years ago: Yum Yum Tazones with imitation cafeteria sauce
Nine years ago: German panqueque with butter syrup
Ten years ago: Incredible Roman salad with light poppy seed vinaigrette
Perfect pilaf rice
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ cup finely cut onion
- 1 cup White long grain rice
- ¾ cup Dry Orzo Pasta
- 2 ½ Cups Low sodium broth or chicken broth
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion dust
- ⅛ teaspoon black pepper
- Chopped and fresh parsley, for garrison
Prevent your screen from getting dark
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In a medium saucepan, butter and olive oil over medium heat. Add the onion and cook, stirring frequently, until the onion has become translucent, 3 to 4 minutes.
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Add the rice and the Orzo and stir well to cover the grains with the butter mixture. Continue cooking over medium heat, stirring often, for 3 to 4 minutes until the grains are sizzling. Look closely so that the grains do not burn.
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Add the broth, salt, garlic powder, onion powder and pepper. Stir to combine.
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Take the mixture to boil over medium heat without stir. Stir once to scrape the bottom of the pot. Cover the pot, lower the fire to keep over heat and cook for 17 minutes (don’t lift the lid during cooking!).
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Remove the pot from the heat and let it stand for 5 to 10 minutes before removing the lid and sponge with a spoon or a fork. Deny with fresh parsley, if you wish. Serve hot.
Pasta: You can stand in small pieces of broken vermicelli for the Orzo paste.
Service: 1 service, Calories: 249Kcal, Carbohydrates: 41gram, Protein: 6gram, Fat: 7gram, Saturated fat: 3gram, Cholesterol: 12mg, Sodium: 784mg, Fiber: 1gram, Sugar: 2gram
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