Rice Pilaf Recipe
Rice Pilaf is a simple yet delicious side dish that pairs well with almost any protein. Includes Orzo and almonds for added flavor.
Servings: 8 servings
Calories: 212kcal
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons extra virgin olive oil
- ½ cup celery, small dice
- ½ yellow onion, small dice
- 4 cloves garlic, minced
- 1 cup Long grain rice
- ½ cup Orzo pasta
- 3 cups Chicken broth
- 2 Tablespoons chicken bouillon
- 1 Tablespoon Italian seasoning, dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ cup sliced almonds, toasted
- 2 Tablespoons flat-leaf parsley, stems removed, roughly chopped
Instructions
- In a large skillet, over medium heat, melt the butter and then add the olive oil. Heat until lightly sizzling.
- Add the orzo and cook, stirring frequently, until the orzo is a golden brown color
- Add the onions and celery and cook until the onions are translucent and the celery is softened.
- Add the garlic and cook for 1 minute. The garlic will smell fragrant.
- Add the long grain rice, stirring to coat it well with oil. Once coated, add the chicken broth and bouillon, plus add seasonings: dried Italian parsley, garlic powder, onion powder, and salt. Stir until well combined, increase heat to high and bring to a boil.
- Reduce heat to medium-low, cover the pan and gently cook for about 20-25 minutes. The rice should be tender and the liquid will be absorbed.
- Remove from the heat and let stand, with lid on, for about 5 minutes. Do NOT uncover the pan.
- Remove the lid, stir in chopped parsley and almonds, and then fluff with a fork. Taste the seasoning and adjust, if needed.
Nutrition
Calories: 212kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 925mg | Potassium: 167mg | Fiber: 2g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg