Easy Homemade Rice Pilaf
A classic rice dish that’s simple to make in one pot or skillet, is packed full of flavor!
Prep: 5min
Total: 35min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 216 kcal, Carbohydrate 38 g, Protein 4 g, Fat 5 g, Saturated Fat 1 g, Sodium 573 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving
Ingredients:
- 2 tablespoons olive oil, divided
- 1/2 large onion, diced (white or yellow)
- 3 large garlic cloves, minced
- 1/2 cup orzo
- 1 cup long grain white rice (rinsed )
- 3 cups stock (vegetable or chicken)
- 1/4 teaspoon coriander
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 cup fresh parsley, chopped
Instruction:
- Heat 1 tablespoon of olive oil on medium in a cast iron skillet, deep skillet, or pot. Add garlic and onion and sauté for 60-90 seconds.
- *If using stock that’s been stored in the fridge, take it out of the fridge to warm to room temperature. Or you can heat it in a pot or put it in a pyrek measuring cup and pop it in the microwave (using cold stock will add to the time it takes to bring it to a boil).
- Add orzo and stir well to coat orzo. Toast for 3 minutes, stirring often.
- Add remaining 1 tablespoon of olive oil and then add rice. Stir to ensure that all of the rice is coated in the oil. Toast rice for 4-5 minutes until rice is translucent.
- Add spices, garlic powder, onion powder, coriander, paprika, and salt to the rice and stir to combine.
- Slowly add warm or room temperature stock to the pan. Turn up heat and bring it to a boil, then turn down heat to medium / low (a gentle simmer), cover, and let cook for 15 minutes (or follow the cooking time on your rice package). Don’t remove the lid until the cooking time is up!
- After 15 minutes, remove rice from heat and let rest, covered, for 3 minutes.
- Remove lid, garnish with parsley and then fluff with a fork and serve immediately.
Rice pilaf: A simple and tasty side dish
FAQ
What defines rice pilaf?
noun. a Middle Eastern dish consisting of sautéed, seasoned rice steamed in bouillon, sometimes with poultry, meat or shellfish. rice cooked in a meat or poultry broth.
What type of rice is good for pilaf?
The best type of rice for making rice pilaf
Through research the best choice is long grain white rice. The individual grains are long and slender, and they contain a type of starch that is more apt to let the grains stay separate and fluffy as they cook.
What makes a pilaf a pilaf?
From India to the Caribbean, pilaf nearly always means rice cooked with something–meat, nuts, vegetables, fruits. (In our defense, we got our idea of pilaf, and the word pilaf itself, from the Turks, who happen to call plain rice sade pilav. ) Texture is all-important too.
What makes rice pilaf different?
The main difference between “rice” and “rice pilaf” is the cooking technique. Rice is typically cooked in boiling water without any flavorings added. Rice Pilaf, by definition, is sautéed with aromatics before cooking in broth to create seasoned rice with more defined rice grains.
