Yes, we’ve used Rice-A-Roni as a quick side dish with meals from time to time. It was always a compromise of making something that was quick and that everyone would eat. But we would much rather make something from scratch that isn’t processed. When we found this recipe it was an immediate home run.
Original recipe: https://www.servedfromscratch.com/easy-homemade-rice-pilaf/
UPDATE – 12/2023
We make this often and have made some changes to the recipe. We thought it needed a bit more flavor so we have increased the seasoning amounts from 1/4 tsp to 1/2 tsp each. I also added some other notes in the recipe.
Ingredients
- 2 tbsp Olive Oil (divided)
- 1/2 Large Onion (diced)
- 3 Large Cloves Garlic (minced)
- 1/2 cup Orzo
- 1 cup Long Grain Rice (rinsed)
- 3 cups Chicken Stock (room temperature)
- 1/2 tsp Coriander
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 1/2 cup Parsley (fresh, chopped for garnish)
Step by Step Instructions
Step 1:
Heat 1 tablespoon of olive oil on medium in a cast iron skillet, deep skillet, or pot. Add garlic and onion and sauté for 60-90 seconds.
Step 2:
Add orzo and stir well to coat orzo. Toast for 5 minutes, stirring often. Try to get the orzo to brown thoroughly without actually burning it.
Step 3:
Add remaining 1 tablespoon of olive oil and then add rice. Stir to ensure that all of the rice is coated in the oil. Toast rice for 4-5 minutes until rice is translucent.
Step 4:
Slowly add warm or room temperature stock to the pan. Add spices, garlic powder, onion powder, coriander, paprika, and stir to combine.
Step 5:
Turn up heat and bring it to a boil, then turn down heat to medium / low (a gentle simmer), cover, and let cook for 15 minutes (or follow the cooking time on your rice package). Don’t remove the lid until the cooking time is up!
Step 6:
After 15 minutes, remove rice from heat and let rest, covered, for 3 minutes.
Step 7:
Remove lid, garnish with parsley and then fluff with a fork and serve immediately.
0 Comments