Easy Homemade Rice Pilaf
A classic rice dish that's simple to make in one pot or skillet, is packed full of flavor!
Ingredients
Scaled from 6 servings
- 2 tablespoons olive oil, divided
- ½ large onion, diced (white or yellow)
- 3 large garlic cloves, minced
- ½ cup orzo
- 1 cup long grain white rice (rinsed )
- 3 cups stock (vegetable or chicken)
- ¼ teaspoon coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ½ cup fresh parsley, chopped
Instructions
-
Heat 1 tablespoon of olive oil on medium in a cast iron skillet, deep skillet, or pot. Add garlic and onion and sauté for 60-90 seconds.
-
*If using stock that's been stored in the fridge, take it out of the fridge to warm to room temperature. Or you can heat it in a pot or put it in a pyrek measuring cup and pop it in the microwave (using cold stock will add to the time it takes to bring it to a boil).
-
Add orzo and stir well to coat orzo. Toast for 3 minutes, stirring often.
-
Add remaining 1 tablespoon of olive oil and then add rice. Stir to ensure that all of the rice is coated in the oil. Toast rice for 4-5 minutes until rice is translucent.
-
Add spices, garlic powder, onion powder, coriander, paprika, and salt to the rice and stir to combine.
-
Slowly add warm or room temperature stock to the pan. Turn up heat and bring it to a boil, then turn down heat to medium / low (a gentle simmer), cover, and let cook for 15 minutes (or follow the cooking time on your rice package). Don't remove the lid until the cooking time is up!
-
After 15 minutes, remove rice from heat and let rest, covered, for 3 minutes.
-
Remove lid, garnish with parsley and then fluff with a fork and serve immediately.
Nutrition
Per serving
| Calories | 216 |
|---|---|
| Fat | 5 |
| Saturated fat | 1 |
| Sodium | 573 |
| Carbohydrates | 38 |
| Fiber | 1 |
| Sugar | 2 |
| Protein | 4 |