Description
This easy homemade rice pilaf is a flavorful and aromatic side dish made with long grain white rice, toasted orzo, and a blend of spices. Sautéed garlic and onion add depth, while fresh parsley garnishes the dish for a fresh finish. Perfect as a side for any meal, this pilaf is cooked on the stovetop and comes together in just 35 minutes.
Ingredients
Rice Pilaf Ingredients
- 2 tablespoons olive oil, divided
- 1/2 large onion, diced (white or yellow)
- 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 fresh parsley, chopped
Instructions
- Sauté Aromatics: Heat 1 tablespoon of olive oil over medium heat in a cast iron skillet, deep skillet, or pot. Add the minced garlic and diced onion and sauté for 60-90 seconds until fragrant and slightly softened.
- Prepare Stock: If using chilled stock, bring it to room temperature by leaving it out of the fridge or heating gently in a pot or microwave to reduce cooking time.
- Toast Orzo: Add the orzo to the pan and stir well to coat it in oil. Toast the orzo for 3 minutes, stirring frequently to prevent burning, until it turns a light golden brown.
- Add and Toast Rice: Add the remaining 1 tablespoon of olive oil followed by the rinsed rice. Stir well to coat all rice grains with the oil and toast for 4-5 minutes until the rice becomes translucent.
- Season: Mix in the coriander, garlic powder, onion powder, paprika, and salt evenly with the rice and orzo mixture.
- Add Stock and Cook: Slowly pour in the warm or room temperature stock. Increase heat to bring the mixture to a boil, then reduce to medium-low heat to maintain a gentle simmer. Cover the pan and cook undisturbed for 15 minutes or as per the rice package instructions.
- Rest: Remove the pan from heat and let it rest, covered, for 3 minutes to allow the rice to finish steaming and absorb any remaining liquid.
- Garnish and Serve: Remove the lid, sprinkle the chopped fresh parsley over the pilaf, fluff the rice gently with a fork, and serve immediately.
Notes
- Rinsing the rice helps remove extra starch for fluffier pilaf.
- Warm stock shortens the time needed to bring the pilaf to a boil.
- Do not remove the lid during cooking or resting to keep the steam inside and ensure even cooking.
- Use either vegetable or chicken stock based on your dietary preference.
- Orzo can be substituted with broken vermicelli or small pasta shapes if unavailable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
