Rice PilafRice Pilaf is something I enjoy serving often, because its mild flavor goes well with so many main courses, and it's really easy to make out of the box. But, being me, I decided it was time to try making it myself. Turns out it's really easy.
Once again, my tools of choice for this activity are: 1. Heavy non-stick skillet with a cover that fits well. (I prefer a glass cover so I can see what's going on and not be tempted to play peek-a-boo with my rice. 2. Regular long grain rice from the supermarket. 3. A wooden spoon for stirring and not destroying my beautiful non-stick finish. Ingredients: 2 Tablespoons olive oil 1 small onion, chopped 1 clove garlic, minced (about 1 tsp or Tbs prepared minced garlic) 1/2 cup orzo (See notes) 1/2 cup uncooked long grain rice (See notes) 1 can (about 15 ounces) chicken broth or 2 cups vegetable broth salt and pepper Method: 1. Heat the oil in the non-stick skillet over medium to high heat until hot. Add onion and saute until it's just starting to turn brown. Add the garlic and saute for another minute or so. 2. Add the orzo and continue stirring until the orzo begins to get toasty brown. 3. Add the uncooked rice and stir to coat, getting the rice hot. 4. Add the chicken or vegetable broth 5. Bring to a boil. Reduce heat and simmer for 20 minutes. 6. Shut off the heat and let the rice rest for about 10 minutes. Stir and serve. Once again, this dish does very well if allowed to sit on the same burner, but with the heat off for about another ten minutes. The first time I made this, I completely left out the garlic, and I loved it. Don't be afraid to go light or heavy on the garlic, depending on what you like. Note: Lately, I've been using a combination of 1/3 cup of farro, 1/3 cup basmati rice, and 1/3 cup of quinoa in place of the regular rice and orzo. Better protein, good taste. Give it a try. |