Unknown / Side
Rice Pilaf
Rice pilaf can be served as a side-dish or main dish.
Ingredients
- butter or margarine, or margarine6 tbsp
- orzo pasta or vermicelli pasta, uncooked; or uncooked vermicelli pasta broken into small pieces1/2 cup
- long grain rice, uncooked2 cup
- chicken stock, boiling-hot4 cup
- salt1/4 tsp
- garlic4 clove
- onion, large; finely chopped1
- carrot, diced small2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Melt butter or margarine in heavy deep pan or Dutch oven over medium heat.
Add vegetables and let them be lightly cooked without coloring; using the vegetables would mean you omit the orzo pasta.
Add orzo pasta (or small broken pieces of vermicelli pasta) and cook, stirring constantly until pasta is golden brown.
Add rice and stir until rice is well coated with butter. Allow rice to simmer in butter for a minute or two.
Add boiling chicken broth and salt.
Lower heat to a simmer, cover pan and cook 25 minutes over low heat until liquid is absorbed.
Gently fluff with a fork. Let stand for 15–20 minutes before serving.