Description
This Easy Homemade Rice Pilaf is a flavorful and simple side dish made by toasting orzo and rice, then simmering them in seasoned stock until perfectly tender. Enhanced with garlic, onion, and aromatic spices, this pilaf pairs beautifully with a variety of main courses for a satisfying meal.
Ingredients
Scale
Vegetables and Herbs
- 1/2 large onion, diced (white or yellow)
- 3 large garlic cloves, minced
- 1/2 cup fresh parsley, chopped
Grains and Pasta
- 1/2 cup orzo
- 1 cup long grain white rice, rinsed
Liquids and Oils
- 2 tablespoons olive oil, divided
- 3 cups stock (vegetable or chicken)
Spices
- 1/4 teaspoon coriander
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Instructions
- Sauté Aromatics: Heat 1 tablespoon of olive oil on medium heat in a cast iron skillet, deep skillet, or pot. Add the minced garlic and diced onion, then sauté for 60-90 seconds until fragrant but not browned.
- Prepare Stock: If using refrigerated stock, remove from the fridge before starting to let it come to room temperature, or warm it gently on the stove or in the microwave. Using warm stock helps reduce the time to bring the mixture to a boil.
- Toast Orzo: Add the orzo to the pan and stir well to coat it in the oil and aromatics. Toast the orzo for about 3 minutes, stirring frequently, until lightly golden.
- Add and Toast Rice: Pour in the remaining 1 tablespoon olive oil, then add the rinsed rice. Stir thoroughly to coat each grain with oil. Toast the rice for 4-5 minutes until it becomes translucent.
- Season the Rice: Sprinkle the coriander, garlic powder, onion powder, paprika, and salt over the rice and stir to combine the spices evenly.
- Add Stock and Simmer: Slowly pour the warm or room temperature stock into the pan. Increase the heat and bring the mixture to a boil. Once boiling, reduce heat to medium-low to maintain a gentle simmer. Cover the pan and cook for 15 minutes, or follow the rice package cooking time without lifting the lid.
- Rest the Rice: After the cooking time, remove the pan from heat but keep it covered. Let the rice pilaf rest for 3 minutes to finish steaming and set.
- Garnish and Serve: Uncover the rice pilaf, sprinkle the chopped fresh parsley over the top, then fluff the rice with a fork. Serve immediately as a delicious side dish.
Notes
- Warming the stock before adding it to the pan helps achieve the correct cooking time and texture.
- Do not lift the lid during cooking to ensure the rice cooks evenly.
- Rinsing the rice before cooking removes excess starch for fluffier results.
- You can substitute long grain white rice with basmati for a nuttier aroma, adjusting cooking time accordingly.
- This pilaf pairs well with grilled meats, roasted vegetables, or as part of a vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
