Sarah’s Rice Pilaf
Recipe from: allrecipes.com
2 Tbsp. Butter
1/2 cup Orzo Pasta
1/2 cup Onion, diced
2 Cloves Garlic, minced
1/2 cup uncooked White Rice
2 cups Chicken Broth
I followed this recipe exactly as stated. There are many different recipes for Rice Pilaf online and I researched them all. This particular one caught my interest with the use of onions and garlic. I lined up all the ingredients and followed along:
First, I diced the onions and minced the garlic…
Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. You don’t want it to be golden brown (see photos). Be careful not to burn the orzo, It will be different shades of brown. The browning gives it a nice nutty, roasted flavor.
Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute.
Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. After 15 minutes or so, I do remove the lid and see where it’s at in terms of doneness. If it’s still firm but almost out of chicken broth, I’ll add some water or more broth. Or, it could surprise you and be done. When it’s done, remove from heat and let stand for 5 minutes, then fluff with a fork.
Serve hot with butter and salt…or whip up a batch of our Honey Bourbon Steak Tips and Enjoy even more. DELICIOUS!
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