This perfect rice pilaf is easy to make and turns out perfect every time! It’s so simple and flavorful, you’ll crave it at least once a week!
Hey friends! Yesterday I shared a really delicious recipe for Greek meatballs and I mentioned that I served them with homemade rice pilaf. This is THE recipe!
If you’ve made pilaf before and it’s flopped, I’m sorry. That’s frustrating, and trust me, I’ve been there (rice and I have not always been the best of friends). I can assure you that this recipe will not disappoint. It’s fresh, flavorful and fluffy. No mushy rice here. We make it a few times a month and our family devours it. You’ll definitely want to keep this recipe handy.
Let’s get cooking! In a medium saucepan set over medium heat, add some chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder. Once the mixture starts to simmer, reduce to low heat. You’ll leave this on the stovetop while you brown the pasta and rice. P.S. see the NOTES below if you’d rather microwave it.
Next, in a large skillet set over medium-low heat, add the olive oil. When the oil is hot, add the vermicelli (or orzo) and cook until brown, about 4-6 minutes. Add the rice and cook until it turns bright white, about 5-7 minutes.
Pour the warm broth mixture into the skillet and stir to combine. Once the mixture simmers, cover and cook for 15 minutes. Remove the cover, add some fresh chopped parsley, cover and continue cooking for 5 minutes or until all of the broth is absorbed.
Serve it up piping hot with just about anything. We love making this as a side for pork chops, chicken or meatballs. It’s always a huge hit!
- 2⅔ c. low-sodium chicken broth
- ⅓ c. unsalted butter
- 1 tsp. kosher sea salt
- ½ tsp. garlic powder
- ¼ tsp. ground black pepper
- ⅛ tsp. paprika
- pinch onion powder
- 2 tbsp. olive oil
- ⅓ c. vermicelli or orzo
- 1 c. long-grain white rice
- 1 tbsp. chopped fresh parsley
- In a medium saucepan set over medium heat, add the chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder. Once the mixture starts to simmer, reduce to low heat.
- In a large skillet set over medium-low heat, add the olive oil. When the oil is hot, add the vermicelli and cook until brown, about 4-6 minutes. Add the rice and cook until it turns bright white, about 5-7 minutes.
- Pour the warm broth mixture into the skillet, stir to combine. Once the mixture simmers, cover and cook for 15 minutes. Remove the cover, add the parsley, cover and continue cooking for 5 minutes or until all of the broth is absorbed. Serve immediately.
Recipe source: Life Made Simple
The post Perfect Rice Pilaf appeared first on Life Made Simple.