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Rice Pilaf Recipe
Buttery Rice Pilaf is lightly toasted and cooked to perfection making it a simple side dish for just about anything.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
how to cook rice, Rice Pilaf
Servings:
8
Calories:
175
kcal
Author:
Kellie
Cost:
$5
Equipment
1 skillet
Ingredients
1
tablespoon
olive oil
1/2
cup
diced onion
4
garlic cloves
minced
1/2
cup
orzo
2
tablespoons
butter
1
cup
long grain white rice
3
cups
chicken stock
1/2
teaspoon
garlic powder
1/2
teaspoon
onion powder
1/4
teaspoon
smoked paprika
Salt and pepper
Chopped parsley
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the onion and cook until softened. Stir in the garlic and cook for 30 seconds.
Add the orzo and stir to combine. Toast the orzo for 4 minutes until golden.
Add the butter and stir in the rice. Toast the rice for 4-5 minutes until the rice becomes translucent.
Stir in the garlic powder, onion powder, paprika, salt and pepper.
Slowly add the stock to the pan. Turn the heat to high and bring to a boil.
Turn the heat to low, cover and cook for 15-20 minutes.
Remove the rice form the heat and rest, covered for 5 minutes.
Remove the lid, fluff and garnish with parsley.
Notes
Rice Pilaf can be made up to 2 days in advance. Store in an airtight container refrigerated and reheat until warm.
Nutrition
Calories:
175
kcal
|
Carbohydrates:
30
g
|
Protein:
5
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
3
mg
|
Sodium:
131
mg
|
Potassium:
168
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
34
IU
|
Vitamin C:
1
mg
|
Calcium:
17
mg
|
Iron:
1
mg