Garlic Parmesan Rice Pilaf
User Reviews
5
Garlic Parmesan Rice Pilaf
Description
Garlic Parmesan Rice Pilaf is prepared by first sautéing diced yellow onion in butter and olive oil until translucent, then toasting orzo pasta until golden to release its nuttiness. Minced garlic joins for a brief sauté before uncooked rice and chicken broth are added along with dried parsley, oregano, black pepper, and kosher salt. The mixture is brought to a boil then simmered until the rice and pasta absorb the broth and become tender. After resting briefly, Parmesan cheese is stirred in to add a rich, savory finish. The pilaf presents a combination of tender rice grains and delicately browned orzo for contrasting textures, complemented by the buttery, cheesy flavor and subtle herb notes.
This pilaf can accompany roasted meats, poultry, or vegetables well, bringing a comforting and satisfying starch element to a meal. Its cheesy and garlicky profile helps brighten simple weeknight dinners or dinner party menus alike.
For ingredient substitutions, vermicelli or thin spaghetti broken into small pieces can replace orzo pasta. The recipe yields about four servings, which can be adjusted by changing rice and broth quantities. Allowing the pilaf to rest covered once cooking completes ensures the rice finishes absorbing moisture evenly before fluffing.
Ingredients
- 3 Tbsp butter unsalted
- 1 Tbsp olive oil
- 1 medium yellow onion diced
- 1 cup orzo pasta dried
- 5 cloves garlic minced
- 1 cup long grain white rice uncooked - no instant or minute rice
- 4 cups chicken broth reduced sodium
- 1 tsp kosher salt
- 1 tsp parsley dried
- 1/2 tsp black pepper
- 1/4 tsp oregano dried
- 1/2 cup Parmesan Cheese freshly grated is best, grated
Instructions
Prepare
- You'll need a skillet or saucepan with a lid for this recipe.
Saute
- Melt butter and olive oil in a large skillet or wide saucepan (that has a lid), over MED heat.
- Add onion and cook for about 3 minutes, or until soft and translucent.
- Add orzo pasta and cook for about 2 minutes, stirring often, until orzo is golden brown. Add garlic and cook about 30 seconds more.
Cook the rice
- Add rice and stir.
- Pour in chicken broth, then add salt, dried parsley, black pepper, and oregano. Stir well and increase the heat to MED HIGH to bring to a boil.
- Once boiling, reduce heat to LOW, cover with lid, and simmer until rice and pasta are tender, and the broth has been absorbed, about 20-23 minutes.
Rest, fluff, and serve
- Remove pan from the heat, with the lid still on, and let stand for about 2-3 minutes.
- Stir in Parmesan cheese, and fluff well with a fork.
- Serve warm and enjoy.
Notes
- This recipe generally serves about four people, though you can adjust serving sizes as desired.
- Orzo pasta can be substituted with vermicelli or thin spaghetti broken into small pieces for a similar texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 586mg | 24% |
| Potassium | 284mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
