Rice Pilaf
Rice pilaf can be served as a side-dish or main dish.
Source and licence
"Rice Pilaf" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rice_Pilaf, revision 4494435), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rice_Pilaf&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4494435
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 6 tbsp butter or margarine
- ½ cup uncooked orzo pasta or uncooked vermicelli pasta broken into small pieces
- 2 cups uncooked long grain rice
- 4 cups boiling-hot chicken broth
- ¼ tsp salt
- 4 cloves of garlic
- 1 big onion, finely chopped
- 2 carrots, diced small
Method
- Melt butter or margarine in heavy deep pan or Dutch oven over medium heat.
- Add vegetables and let them be lightly cooked without coloring; using the vegetables would mean you omit the orzo pasta.
- Add orzo pasta (or small broken pieces of vermicelli pasta) and cook, stirring constantly until pasta is golden brown.
- Add rice and stir until rice is well coated with butter. Allow rice to simmer in butter for a minute or two.
- Add boiling chicken broth and salt.
- Lower heat to a simmer, cover pan and cook 25 minutes over low heat until liquid is absorbed.
- Gently fluff with a fork. Let stand for 15–20 minutes before serving.