Sunday, May 16, 2010

Rice Pilaf

I made this rice pilaf the other day to go with some ribs we had.  (Recipe on it's way)  The pilaf wasn't very difficult and was super delicious.  Good bye rice a roni.  The idea for this recipe came from, but I did some changing.  I added carrots for some color, and then I had actually forgotten to put the chicken stock back in the fridge when I made the Mexican white rice the other day so I had no chicken stock so I subbed out beef stock.  The result was excellent.  You could make this with chicken broth to make a chicken flavored pilaf as well.


  • 2 Tablespoons butter
  • 1/2 cup orzo pasta (mine is labeled riso but it is the same stuff)
  • 1/2 cup white rice (I used long grain)
  • 1 carrot chopped fine
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 cups beef stock
  1. Melt butter in a saucepan.  Add orzo and stir to coat.  Add onion and saute for about 5 min (until it starts to smell good and brown just a tiny bit.) Add garlic and carrot and rice and stir to coat with butter.  Add beef broth.
  2. Bring to a boil.  Cover and reduce the heat.  Cook for 20 minutes.

1 comment:

  1. Today's version of rice pilaf

    2 T butter
    1/2 cup orzo
    1 cup rice
    3 carrots, chopped
    3/4 cup diced onion
    2 cloves garlic
    3 cups chicken stock

    This wasn't as good as the beef version. It tasted like it needed a little salt. Maybe use broth instead of stock next time, or 1/2 broth 1/2 stock, or just add a bit of salt.



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