Vegetable Rice Pilaf
Rice pilaf is a simple side that is easy to amp up into a main dish with the addition of vegetables or meat, like in this Vegetable Rice Pilaf.
Servings: 6
Ingredients
- 2 tbsp butter
- 1 cup orzo
- 1 cup diced onion
- 4 cloves garlic minced
- 1 cup uncooked white rice
- 4 cups chicken stock
- 2 cups cooked vegetables cut bite-size
- ¼-½ teaspoon kosher salt adjust to taste
Instructions
- Begin by cooking the vegetables of your choice. When the vegetables have finished cooking, chop them bite-size.
- To make the rice pilaf, melt the butter in a small skillet over medium heat. Add the orzo. Cook the orzo, while constantly stirring, until it all turns a golden brown, about 3 minutes.
- Add the garlic and onion, cook for about a minute longer. Pour the broth and the rice into the skillet, increase the heat to high, stir and allow to come to a boil. Reduce heat to low (make sure it is simmering still) and cover with lid.
- Simmer until the rice is tender and the liquid is absorbed, about 18-20 minutes. Season with ¼ teaspoon salt and stir to mix throughout. Remove from heat, let stand for a few minutes and then fluff with a fork before adding the roasted vegetables to the rice.
- Taste the rice and add more salt, only as needed. Sprinkle with parsley and serve warm.
Nutrition
Calories: 346kcal | Carbohydrates: 60g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 388mg | Potassium: 428mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3203IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 2mg