Rice Pilaf

This is a classic rice dish that is easy to make, delicious to eat, and a crowd pleaser!

The basic ingredients are rice and orzo, so it is not Whole30 compliant as most of my recipes are, but I don’t mind adding in a bit of rice now and then. Orzo, which is a basic pasta, comes in a variety of healthier options, including whole wheat, organic, and gluten free orzo, to name a few that might fit in with your eating plan. I plan to try this with riced cauliflower also! Oh the places you can go . . .

I made this recently and added some sweet frozen peas at the end, delicious! However, when I watched my young grandson pick out every little pea and then thoroughly enjoy rest of it, the next time I made it to share with him I omitted the peas 😂. This recipe covers the basics, but you could add a number of items to jazz it up a bit! How about peas (tried and true), diced mushrooms, celery, slivered almonds, raisins, green beans, zucchini . . . the list could go on.

A large cast iron skillet works well for this dish, or a dutch oven. Something heavy enough it won’t burn and also be able to allow it to sit and simmer happily under a tight fitting lid.

INGREDIENTS -

3 Tablespoons olive oil, divided
1 Tbsp butter
3/4 cup sweet onion, diced small
3 large cloves garlic, minced
1/2 cup orzo
1 cup white rice, rinsed
3 cups chicken or vegetable stock (room temperature)
1/2 tsp coriander
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/2 cup parsley, chopped, for topping

Heat 1 tablespoon of olive oil to medium in heavy skillet. Add garlic and onion and saute for 1-2 minutes.

Add orzo and stir well to coat, cook and stir for 3 minutes, this brings out a toasted flavor. Add 2 more tablespoons of olive oil and then add your rinsed rice. Continue to stir to coat the rice well and then cook for 5 minutes while stirring.

Add spices - coriander, garlic powder, onion powder, paprika, and salt. Stir to combine the spices in with the rice and orzo.

Slowly add the stock, stirring to combine. Turn the heat up to medium high and bring to a boil. Lower the heat to a gentle simmer and cover, leave cover on and cook for 15 minutes. Still covered, remove from heat, let it rest for 5 minutes.

Remove cover, sprinkle in the parsley and fluff with a fork. Enjoy!