Perfect Rice Pilaf prepared two ways. A quick version flavored simply with dried spices requiring as much time as the boxed version. The second version is prepared with a mirepoix adding depth, flavor and some texture. Both are delicious and simple to prepare.
This is a delicious alternative to the packaged rice pilaf. In the time it takes you to fish out the seasoning packet, cut it open, and pour into the pan, you could measure out your own seasonings and have something a thousand times tastier.
Many recipes focus on being quick and simple and although that's good, sometimes a little work makes a dish go from good to fantastic. Dicing the trio of aromatics - also know as mirepoix - being onions, carrots and celery is all you need to do to kick this side dish up a notch.
Want a quick side dish that tastes delicious? Use the quick version. Want more depth in flavor and an have an extra 10 - 15 minutes? Then make the second version which makes dinner a little more special.
As for the chicken stock, use a good quality low sodium chicken stock or make my Homemade Chicken Stock and bring this dish to even a higher level!
Tools you need to make the quick version of rice pilaf:
Tools you need to make the mirepoix version of rice pilaf:
Try some of my other rice dishes:
Life is too short for mediocre food. Mangia!
This post contains affiliate links for the products I use in my kitchen.
Perfect Rice Pilaf
PRINT PINIngredients
Quick Version:
- 2 tablespoons butter or olive oil
- ¼ cup orzo
- 1 teaspoons kosher salt
- 1 teaspoon granulated garlic powder
- ½ teaspoon granulated onion powder
- ¼ teaspoon turmeric
- ¼ teaspoon pepper
- 2 cups low sodium chicken broth or use Homemade
- 1 cup uncooked long grain rice
Mirepoix Version:
- 3 tablespoons butter or olive oil
- ½ small onion diced
- 1 stalk celery diced
- 1 carrot peeled and diced
- ¼ cup orzo
- 1 - 1 ½ teaspoons kosher salt I add more to bring out flavor of vegetables
- 1 teaspoon granulated garlic powder
- ½ teaspoon granulated onion powder
- ¼ teaspoon turmeric
- ¼ teaspoon pepper
- 2 cups low sodium chicken broth or use Homemade
- 1 cup uncooked long grain rice
Instructions
Quick Version:
- In a 2 quart saucepan, over medium high heat, melt butter or use oil and add the orzo.
- Stir and cook for a few minutes until the orzo is lightly toasted.
- Stir in spices and cook until fragrant - about 30 seconds to a minute.
- Add the chicken stock and rice.
- Bring to a boil then lower heat and simmer for about 20 minutes until liquid is absorbed.
- Fluff rice with fork and serve.
Mirepoix Version:
- In a 2 quart saucepan, over medium high heat, melt butter or olive oil and sauté the onion, carrots, and celery until softened and translucent - about 8 - 10 minutes.
- Add the orzo and cook for a few minutes until the orzo is lightly toasted.
- Stir in spices and cook until fragrant - about 30 seconds to a minute.
- Add the chicken stock and rice.
- Bring to a boil then lower heat and simmer for about 20 minutes until liquid is absorbed.
- Fluff rice with fork and serve.
Notes
Mirepoix Version is about 10 minutes prep time to dice vegetables and about 30 minutes cook time.
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