Easy Homemade Rice Pilaf
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
25 mins
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Additional Time
5 mins
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Total Time
35 mins
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Servings
6 people
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Calories
216 kcal
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Course
Side Dish
Easy Homemade Rice Pilaf
Description
Easy Homemade Rice Pilaf begins by sautéing diced onion and minced garlic in olive oil briefly to build a savory base. Orzo pasta is added and toasted for a few minutes before stirring in more olive oil and rinsed long-grain white rice to toast until translucent. A spice blend of coriander, garlic powder, onion powder, paprika, and salt seasons the rice and pasta mixture.
Warm or room temperature vegetable or chicken stock is then added slowly, and the mixture is brought to a boil before reducing to a gentle simmer, covered, allowing the grains to absorb the liquid and cook through in about 15 minutes. The result is a fluffy pilaf with tender rice and orzo, highlighted by the subtle warmth of the spices and freshness of parsley added at the end.
The recipe notes emphasize rinsing the rice to remove excess starch and recommend a pot with a tight-fitting lid to maintain proper moisture. Avoiding stirring and lid lifting during cooking helps achieve an ideal texture without becoming mushy.
Ingredients
- 2 tablespoons olive oil divided
- 1/2 large onion white or yellow, diced
- 3 large garlic cloves, minced
- 1/2 cup orzo
- 1 cup long grain white rice rinsed
- 3 cups stock vegetable or chicken
- 1/4 teaspoon Coriander
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 cup parsley fresh, chopped
Instructions
- Heat 1 tablespoon of olive oil on medium in a cast iron skillet, deep skillet, or pot. Add garlic and onion and sauté for 60-90 seconds.
- *If using stock that's been stored in the fridge, take it out of the fridge to warm to room temperature. Or you can heat it in a pot or put it in a pyrek measuring cup and pop it in the microwave (using cold stock will add to the time it takes to bring it to a boil).
- Add orzo and stir well to coat orzo. Toast for 3 minutes, stirring often.
- Add remaining 1 tablespoon of olive oil and then add rice. Stir to ensure that all of the rice is coated in the oil. Toast rice for 4-5 minutes until rice is translucent.
- Add spices, garlic powder, onion powder, coriander, paprika, and salt to the rice and stir to combine.
- Slowly add warm or room temperature stock to the pan. Turn up heat and bring it to a boil, then turn down heat to medium / low (a gentle simmer), cover, and let cook for 15 minutes (or follow the cooking time on your rice package). Don't remove the lid until the cooking time is up!
- After 15 minutes, remove rice from heat and let rest, covered, for 3 minutes.
- Remove lid, garnish with parsley and then fluff with a fork and serve immediately.
Notes
- Rinse rice thoroughly under cold water to remove surface starch for better pilaf texture.
- Use a seasoned cast iron, non-stick skillet, or pot with a lid large enough for at least 4 cups of cooked rice.
- While cooking, keep the lid on and avoid stirring to prevent mushy rice and ensure proper liquid absorption.
- If using refrigerated stock, warm it to room temperature before adding to reduce overall cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 573mg | 24% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 713IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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