Perfectly Fluffy Rice Pilaf with a Nutty Twist
A delightful rice pilaf recipe featuring basmati rice, toasted orzo, and almonds for a nutty, aromatic dish that's perfect for any occasion.
Equipment
- Large skillet or saucepan with lid
- Wooden Spoon or Spatula
- Measuring Cups
- Measuring Spoons
- Fork
Ingredients
Main Ingredients
- 1 cup long-grain basmati rice
- ½ cup orzo pasta toasted until golden brown
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 ¼ cups low-sodium chicken broth
- ½ tsp salt adjust to taste
- ¼ tsp freshly ground black pepper
- ¼ tsp ground cumin
- 1 bay leaf
- ¼ cup toasted slivered almonds
- 2 tbsp chopped fresh parsley
- lemon wedges for serving
Instructions
- In a large skillet, heat butter and olive oil over medium heat.
- Add the orzo pasta and cook, stirring frequently, until golden brown.
- Add the chopped onion and garlic, and sauté until the onion is translucent and aromatic.
- Stir in the rice and toast for 2-3 minutes, ensuring each grain is coated with the butter and oil mixture.
- Add the chicken broth, salt, pepper, cumin, and bay leaf. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
- Remove the skillet from heat and let it sit, covered, for 5 minutes.
- Fluff the rice with a fork, then stir in the toasted almonds and parsley.
- Serve warm with a squeeze of fresh lemon juice for added brightness.
Notes
For a vegetarian option, substitute chicken broth with vegetable broth. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
Calories: 320kcalCarbohydrates: 50gProtein: 6gFat: 10gSaturated Fat: 4gCholesterol: 10mgSodium: 380mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 8mgCalcium: 40mgIron: 1.2mg
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