Cookbook:Rice Pilaf

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Rice Pilaf
CategoryRice recipes

Cookbook | Ingredients | Recipes | Rice

Rice pilaf can be served as a side-dish or main dish.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Melt butter or margarine in heavy deep pan or Dutch oven over medium heat.
  2. Add vegetables and let them be lightly cooked without coloring; using the vegetables would mean you omit the orzo pasta.
  3. Add orzo pasta (or small broken pieces of vermicelli pasta) and cook, stirring constantly until pasta is golden brown.
  4. Add rice and stir until rice is well coated with butter. Allow rice to simmer in butter for a minute or two.
  5. Add boiling chicken broth and salt.
  6. Lower heat to a simmer, cover pan and cook 25 minutes over low heat until liquid is absorbed.
  7. Gently fluff with a fork. Let stand for 15–20 minutes before serving.

Notes, tips, and variations[edit | edit source]

  • Substitute an equal amount of vegetable broth for the chicken broth to create a vegetarian version of this recipe.
  • Substitute orzo with pine nuts if desired; this is traditionally done in Lebanon.