Perfect Rice Pilaf

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 – diced onions, carrots, and celery – 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. I was all set to post this dish as is and have made it for my family many many times. Then, two things happened. First, I had a conversation about cooking with my brother, Eric. We talked about how so 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.

Secondly, we were on vacation visiting St. Thomas where I experienced some delicious food. Although the main dishes were fantastic, what was interesting was the rice pilaf my son had with his meal. It had diced carrots, celery, and onion which boosted the flavor and gave a soft texture to the firm rice. This particular version didn’t have orzo added but the flavor was good. That side dish brought me back to the conversation with my brother Eric. A little more preparation 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 that’s perfect with your meal. Want more depth in flavor and an have an extra 10 – 15 minutes? The second version I’m presenting makes dinner a little more special. Whichever you like, you need to try this Perfect Rice Pilaf, as it’s far superior to any boxed version.

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!

Thanks, Eric, for inspiring the second version, for the great conversation, and for being my biggest fan (critic).

For Perfect Rice Pilaf – the Quick Version…

Simply measure your dry spices.

In a 2 quart saucepan, over medium high heat, melt butter or use olive 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. The fragrance will be enticing. 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.

For Perfect Rice Pilaf – Mirepoix Version…

Simply measure your dry spices. I add a little more kosher salt when using this version to bring out the flavor of the vegetables.

In a 2 quart saucepan, over medium high heat, melt butter or use some olive oil (I add an additional tablespoon of either when sauteing vegetables) and sauté the onion, carrots, and celery until softened and translucent – about 8-10 minutes. Stir in spices and cook until fragrant – about 30 seconds to a minute. The fragrance will be more enticing. 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.

Try my Perfect Rice Pilaf and never go back to boxed again. This means you Barbara…Enjoy!

Be happy, eat well…

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Perfect Rice Pilaf

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 - diced onions, carrots, and celery - adding depth, flavor, and some texture. Both are delicious and simple to prepare.

Servings: 4 - 6 servings

Author: Natalie@thegeneticchef.com

Ingredients

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:

1. In a 2 quart saucepan, over medium high heat, melt butter or use oil and add the orzo.
2. Stir and cook for a few minutes until the orzo is lightly toasted.
3. Stir in spices and cook until fragrant - about 30 seconds to a minute.
4. Add the chicken stock and rice.
5. Bring to a boil then lower heat and simmer for about 20 minutes until liquid is absorbed.
6. Fluff rice with fork and serve.

Mirepoix Version:

1. 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.
2. Add the orzo and cook for a few minutes until the orzo is lightly toasted.
3. Stir in spices and cook until fragrant - about 30 seconds to a minute.
4. Add the chicken stock and rice.
5. Bring to a boil then lower heat and simmer for about 20 minutes until liquid is absorbed.
6. Fluff rice with fork and serve.

Recipe Notes

Quick Version is 5 minutes of prep time and 22 - 25 minutes cook time.
Mirepoix Version is about 10 minutes prep time to dice vegetables and about 30 minutes cook time.