This rice pilaf is easy and so tasty! A combination of long grain rice and orzo pasta and simple spices cook to tender, flavorful perfection.
Rice pilaf just might be the most perfect side dish! This stovetop version is amazingly quick and simple.
4 Easy Steps for Perfect Rice Pilaf
Rice pilaf is basically any rice dish where the rice and other grains are toasted in butter/fat before being cooked in broth. Most recipes for rice pilaf use both rice and pasta of some sort.
For this recipe, we are using long-grain white rice and orzo.
For perfect rice pilaf:
- Saute onions in butter to start.
- Add the rice and pasta and cook until the grains are toasty and well-coated in butter. This is an important step; don’t skip it!
- Add pantry-friendly spices (needed for flavor!) and broth.
- Cook, covered, until the rice and pasta are tender.
What to Serve with Rice Pilaf
For such an unassuming recipe, rice pilaf is incredibly delicious. It is so much more flavorful than everyday steamed rice thanks to the garlic and onion.
And…it can be served with so.many.things.
Here are just a few ideas:
No-Fuss Side Dish
If you’re looking for a no-fuss side dish you can make last minute, this perfect rice pilaf is for you!
Don’t skip toasting the rice and orzo in the butter. It makes all the difference in flavor and texture of the finished dish.
For whatever reason, when I serve this rice pilaf, my kids think something out-of-the-ordinary is happening or maybe VIP company is showing up to eat dinner with us. 😂
Apparently kids that grow up on plain, ol’ steamed rice get pretty darn excited to see rice pilaf appear at the table. Good thing I can wow them at a moment’s notice! This rice pilaf is definitely easy enough for a weeknight and “fancy” enough for elevated meals. It’s become a go-to side dish!
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Perfect Rice Pilaf
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ cup finely diced onion
- 1 cup long-grain white rice
- ¾ cup dry orzo pasta
- 2 ½ cups low-sodium chicken broth or stock
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon black pepper
- Chopped, fresh parsley, for garnish
Prevent your screen from going dark
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In a medium saucepan, heat the butter and olive oil over medium heat. Add the onion and cook, stirring often, until the onion has turned translucent, 3 to 4 minutes.
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Add the rice and orzo and stir well to coat the grains with the butter mixture. Continue to cook over medium heat, stirring often, for 3 to 4 minutes until the grains are sizzling. Watch closely so the grains don’t burn.
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Add the broth, salt, garlic powder, onion powder, and pepper. Stir to combine.
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Bring the mixture to a boil over medium heat without stirring. Stir once to scrape up the bottom of the pot. Cover the pot, turn the heat down to maintain a simmer, and cook for 17 minutes (don’t lift the lid during cooking!).
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Remove the pot from the heat and let it sit for 5 to 10 minutes before removing the lid and fluffing with a spoon or fork. Garnish with fresh parsley, if desired. Serve warm.
Pasta: you can sub in small pieces of broken vermicelli for the orzo pasta.
Serving: 1 serving, Calories: 249kcal, Carbohydrates: 41g, Protein: 6g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 784mg, Fiber: 1g, Sugar: 2g
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