Rice Pilaf is my definitive, go-to side dish. It is so easy to throw together and goes with almost anything. I have also even been known to cook the rice on its own as an afternoon snack when I just need something to eat.
The great this about this rice is that it serves as a bit of a blank canvas for flavors, I love to pair this with a pan sauce or braising liquid, as it just soaks up the flavors and enhances the meal. The key to the pilaf is good seasoning (I like it a little peppery and with some thyme) and I like to use homemade chicken stock to give it a rich flavor.
- 3 Tsbp butter
- 1 cup orzo
- 1 cup basmati rice
- 14 oz chicken stock homemade recipe
- salt and pepper to taste
- Add butter to a large saute pan over medium high heat. Once butter is melted and hot, add the orzo and cook for about 4 minutes, or until orzo begins to brown and butter starts to bubble. Add rice and cook for about 1-2 minutes. Add chicken stock and bring to a boil. Cover with lid and reduce heat to low. Cook for 20 minutes, or until stock is absorbed by the rice and orzo.