MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rice Pilaf
Categories: Pilafs
Yield: 4 Servings
1 c Long-grain white rice
2 tb Butter
1/2 md Yellow onion (3/4 c);
- finely chopped
1/2 c Dry orzo pasta
1 1/2 c Chicken broth
1 ts Salt; more as needed
2 tb Fresh parsley;
- finely chopped (optional)
I found this recipe online. It was described as copycat Rice-A-Roni,
except the boxed mix uses small pieces of vermicelli rather than
orzo. Rice doesn't play a large part in my cooking but this sounded
interesting. The description of the pilaf said Jasmine rice works
well with this dish. I snagged a 10 lb. bag of Jasmine rice for $5
(that should last me a few years!) and a container of orzo. As with
Rice-A-Roni, browning the orzo and rice in butter first adds extra
depth to the taste of the pilaf.
Place 1 cup long-grain white rice in a medium bowl and add enough cold
water to cover. Swish the grains around with your hands, then drain
through a fine-mesh strainer. Let sit in the strainer over the sink
to drain well. This removes excess starch from the rice and helps
keep the grains separate when cooking.
Melt 2 tb butter in a medium saucepan over medium heat. Add 1/2 finely
chopped medium yellow onion and cook, stirring occasionally, until
translucent, 3 to 5 minutes.
Stir in 1/2 cup dry orzo pasta and cook, stirring often, until
golden-brown and fragrant, about 2 minutes. Stir in the rice and
cook, stirring often, until starting to turn translucent, about
3 minutes.
Stir in 1-1/2 cup chicken broth and 1 ts salt. Bring to a boil. Stir
once more, then reduce the heat to low. Cover and cook until the rice
and orzo are tender, 18 to 20 minutes.
Turn off the heat and let sit covered for 5 minutes. Remove the lid
and sprinkle with 2 tb finely chopped fresh parsley leaves if
desired. Fluff the rice with a fork. Taste and season with more salt
if needed.
Recipe by Jill McQuown <
[email protected]>
Recipe FROM: <news:
[email protected]>,
<news:rec.food.cooking/1559295>
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