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Rice Pilaf Recipe

Mediterranean · Side dish · 35 min total

A classic rice pilaf with sautéed aromatics and toasted orzo, cooked in broth for a fluffy, flavorful side dish.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1/2 cup orzo pasta
• 1 cup long-grain white rice
• 2 cups low-sodium chicken or vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Melt butter in a medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add orzo and cook, stirring frequently, until golden brown, about 2 minutes.
3. Stir in rice, then add broth, salt, and pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 18-20 minutes, until liquid is absorbed and rice is tender.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in parsley if using.

Tips

• For extra flavor, use homemade broth or add a bay leaf during cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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