This variation of rice pilaf includes orzo, a tiny rice-shaped pasta. It makes an excellent side dish for meat, poultry, seafood, and game. It is quick and easy to make. You can easily add your favorite chopped vegetables to add nutrition and color.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
- 2 teaspoons butter or olive oil
- 1/2 cup diced onion
- 1/2 cup white long-grain rice
- 1/2 cup orzo (rice-shaped pasta)
- 1 cup chicken or vegetable broth
- 1 cup water
- 1 teaspoon salt
- 1/8 teaspoon turmeric, optional
- 1 Tablespoon snipped chives or chopped parsley1/2 cup frozen vegetables of choice (see Note), optional
- 1/2 to 1 cup frozen vegetables of choice, optional (See Note)
Preparation:
Saute onions in butter or olive oil just until they begin to turn opaque. Add rice and orzo to the onions. Stir constantly over medium heat until the rice turns white, then carefully add chicken broth and water. (Caution! It will bubble vigorously.) Stir in salt and turmeric. Bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes. Stir in chives or parsley. Fluff with a fork and serve immediately.
Yield: 4 to 6 servings
Note: If you wish to add frozen vegetables, place them in a strainer and run hot water over them until they are thawed. Add the thawed vegetables to the rice mixture 5 minutes before it is done. Feel free to use diced leftover vegetables. Peas, corn, carrots, broccoli florets, green beans, and asparagus are just a few of the veggies that will work well.
Orzo Rice Pilaf Recipe Photo © 2009 Peggy Trowbridge Filippone
Yield: 4 to 6 servings
Note: If you wish to add frozen vegetables, place them in a strainer and run hot water over them until they are thawed. Add the thawed vegetables to the rice mixture 5 minutes before it is done. Feel free to use diced leftover vegetables. Peas, corn, carrots, broccoli florets, green beans, and asparagus are just a few of the veggies that will work well.
Orzo Rice Pilaf Recipe Photo © 2009 Peggy Trowbridge Filippone
