This quick and easy rice pilaf is flavored simply with dried spices, requiring as much time as the boxed version but so much better. It's delicious and pairs with just about anything.
Yes, it's a simple picture of a quick and easy rice pilaf. Yes, I could have adorned it with a bunch of stuff, but why? My point is it's a simple rice pilaf. Why make it out to be more than that?
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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 better.
Spices used to make a quick and easy rice pilaf
As for the spices, I use kosher salt, granulated garlic, granulated onion, turmeric, and pepper.
You can use extra virgin olive oil, butter, or both. It's up to you. Either way, it's going to be good.
Toast the orzo until it's nicely browned. Don't burn it, just brown it. Be careful and ready to continue with the recipe once the orzo is browned because it can go from toasty to burnt real fast.
The orzo gives this quick and easy rice pilaf its chew. A little pasta, a little rice, and everything is nice.
Chicken stock is used as the liquid, and I recommend using a good quality low-sodium stock. The stock gives the rice pilaf great flavor.
Want to keep it vegetarian? No worries. Simply use vegetable stock. Again, I would stick to low-sodium. You can control the salt to your liking.
More delicious rice dishes
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Quick And Easy Rice Pilaf
PRINT RECIPE PIN RECIPE SAVE RECIPEIngredients
- 2 tablespoons butter or olive oil
- ¼ cup orzo
- 1 teaspoon kosher salt
- 1 teaspoon granulated garlic
- ½ teaspoon granulated onion
- ¼ teaspoon turmeric
- ¼ teaspoon pepper
- 2 cups low sodium chicken broth or use Homemade
- 1 cup uncooked long grain rice
Instructions
- 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.
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Did you make this recipe? Let me know!