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Serving spoon with rice pilaf in cast iron pot.

Perfect Rice Pilaf

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 40 minutes

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ cup finely diced onion
  • 1 cup long-grain white rice
  • ¾ cup dry orzo pasta
  • 2 ½ cups low-sodium chicken broth or stock
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ teaspoon black pepper
  • Chopped, fresh parsley, for garnish

Instructions 

  • In a medium saucepan, heat the butter and olive oil over medium heat. Add the onion and cook, stirring often, until the onion has turned translucent, 3 to 4 minutes.
  • Add the rice and orzo and stir well to coat the grains with the butter mixture. Continue to cook over medium heat, stirring often, for 3 to 4 minutes until the grains are sizzling. Watch closely so the grains don't burn.
  • Add the broth, salt, garlic powder, onion powder, and pepper. Stir to combine.
  • Bring the mixture to a boil over medium heat without stirring. Stir once to scrape up the bottom of the pot. Cover the pot, turn the heat down to maintain a simmer, and cook for 17 minutes (don't lift the lid during cooking!).
  • Remove the pot from the heat and let it sit for 5 to 10 minutes before removing the lid and fluffing with a spoon or fork. Garnish with fresh parsley, if desired. Serve warm.

Notes

Rice: I have not tried this rice pilaf with brown rice. However, it should work fine with long grain white basmati or jasmine rice. 
Pasta: you can sub in small pieces of broken vermicelli for the orzo pasta.