Monday, December 14, 2009

Orzo and Rice Pilaf

Here is a great side dish I adapted. I love the orzo and asparagus in this! This is very similar to my rice side dish I posted about here.

Orzo and Rice Pilaf
1 tablespoon olive oil
1 tablespoon unsalted butter
2/3 cup orzo pasta
1 medium onion, finely chopped (1 cup)
2 garlic cloves, finely chopped
1/4 teaspoon black pepper
1/2 cup long-grain white rice
2 3/4 cups low sodium chicken broth or vegetable broth
1 Tbl Parsley
1-2 TBL shaker Parmesan
6-8 Asparagus spears (1/2 C or so), cooked, diced

Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, garlic, pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.

Add broth and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 15 minutes. Remove from heat and stir in asparagus, parsley and Parm.

adapted from Epicurious.
(*updated omitting salt & water for directions)


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2 Lovely Comments:

Patti said...

You say in the directions to add the salt, but there is no salt listed in the ingredient list. Same thing with when you say add broth and water. No water listed either. How much salt and water are we to add?
I'm in the middle of making this...we'll see if it turns out!

Rachelle @ "Mommy? I'm Hungry!" said...

Hi Patti,

So sorry! I have revised this now, omitting the salt & water from the recipe (I copied it from my similar recipe & forgot to change it). For this recipe I do not add salt because of the cheese. Thanks for commenting and bringing it to my attention. I hope you enjoy it!

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