Rice Pilaf

We have rice with our dinner pretty often, whether it is with curry, stir fry, or just lots of yummy roasted vegetables. I love my rice cooker and am always happy with the fluffy, starchy white rice it makes. However, sometimes I want to up our rice game with a more special base of flavors and textures. Tonight we tried rice pilaf, and I paired it with the Vegetable Tagine dish I wrote about a few days ago.

It’s really simple to make, and takes about 30 minutes, probably about the same time as your curry or roasted vegetables that are accompanying the rice pilaf. Just make sure to keep spices like garlic powder, onion powder, and paprika in your cupboard, and this is quick and simple to make anytime you want a more special rice dish for your dinner.

Inspired by Life Made Simple.

2 2/3 cups vegetable broth
1/4 cup vegan butter
1 tsp kosher salt
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp onion powder
2 Tbsp olive oil
1/3 cup orzo
1 cup Basmati rice
1 Tbsp chopped fresh chives (or parsley)

In a small saucepan over medium heat, add the vegetable broth, butter, salt, garlic powder, pepper, paprika, and onion powder, bring to a simmer, and reduce to low heat. In a deep skillet or large saucepan over medium-low heat, add the olive oil and the orzo. Cook until brown, or about 4 minutes. Add the rice and cook until it turns bright white, about 5 minutes. Pour the broth mixture into the skillet and stir to combine. Bring to a simmer, cover and cook for 12-15 minutes. Add the fresh chives or parsley, cover, turn off heat, and let sit for 5 minutes or until all of the broth is absorbed. Serve immediately.

Serves 4

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