Rice Pilaf is a classic and versatile side dish that brings a touch of elegance to any meal. With its fluffy texture and rich, aromatic flavors, this dish is perfect for complementing a variety of main courses. In this recipe, we combine tender orzo pasta with fragrant onions and garlic, all cooked in savory chicken broth to create a deliciously satisfying pilaf. Whether you’re hosting a dinner party or preparing a family meal, this easy-to-follow recipe will help you create a dish that’s sure to impress. Let’s dive into the steps and make a perfect Rice Pilaf!

What You’ll Need

Ingredients

• 2 tbsp butter
• ½ cup orzo pasta
• ½ cup diced onion
• 2 minced garlic cloves
• ½ cup uncooked white rice
• 2 cups of chicken broth

Equipment I Used

• Cutting Board
• Saucepan with Lid
• Measuring Cup

How to Make It

Prepare the Ingredients

Dice the onion and mince the garlic cloves. Measure out the butter, orzo pasta, uncooked white rice, and chicken broth. Having all ingredients prepped and ready will make the cooking process smoother.

Cook the Orzo Pasta

In a large skillet, melt the butter over medium heat. Once the butter has melted and is slightly bubbling, add the orzo pasta. Stir continuously to ensure the orzo is evenly coated with butter. Cook the orzo, stirring frequently, until it turns a golden brown color. This should take about 4-5 minutes. Browning the orzo adds a nutty flavor to the pilaf.

Add and Cook the Onion and the garlic

Once the orzo is golden brown, add the diced onion to the skillet. Stir to combine with the orzo. Cook the onion, stirring occasionally, until it becomes transparent and soft. This should take about 3-4 minutes. Cooking the onion until it’s translucent ensures that it blends well into the pilaf, adding sweetness and depth of flavor.

Add the minced garlic to the skillet with the orzo and onion. Stir to combine. Cook the garlic for about 1 minute, stirring frequently, until it becomes fragrant. Be careful not to burn the garlic, as it can become bitter.

Add the Rice

Stir in the uncooked white rice with the orzo, onion, and garlic. Mix well to ensure the rice is evenly distributed and coated with the buttery mixture. Cooking the rice briefly with the other ingredients helps to toast it slightly, which adds to the final flavor and texture of the pilaf.

Add the Chicken Broth

Pour the chicken broth into the skillet. Stir to combine all the ingredients. Increase the heat to high and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low, cover the skillet with a lid, and let it simmer.

Allow the rice pilaf to simmer, covered, for 20 to 25 minutes, or until the rice is tender and has absorbed the majority of the broth. Avoid lifting the lid during this time, as the steam is essential for cooking the rice properly.

Let it Stand and Fluff

After the rice is tender and cooked through, turn off the heat. Keep the skillet covered and let it stand for an additional 5 minutes. This resting period allows the rice to absorb any remaining moisture and firm up slightly. After 5 minutes, remove the lid and use a fork to gently fluff the rice pilaf, separating the grains and mixing the orzo and rice evenly.