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.
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
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.