HOMEMADE RICE PILAF RECIPE
A delightful and flavorful rice dish that comes together easily in one pot or skillet, perfect for any meal.
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Servings: 6 people
Equipment
- 12" Cast iron skillet with lid or deep skillet/pot with lid (non-stick)
- Strainer
Ingredients
- 1/2 large onion diced (white or yellow)
- 2 tablespoons olive oil divided
- 1 cup long-grain white rice rinsed
- 1/2 cup orzo
- 3 cups vegetable or chicken stock
- 1/4 teaspoon paprika
- 1/4 teaspoon coriander
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 3 large garlic cloves minced
- 1/2 cup fresh parsley chopped
Instructions
- Heat 1 tablespoon of olive oil over medium heat in a cast iron skillet, deep skillet, or pot. Add the minced garlic and diced onion, sautéing for 60 to 90 seconds until fragrant.
- While the garlic and onion are cooking, take the stock out of the fridge to reach room temperature or warm it up in a pot or microwave-safe measuring cup. This helps reduce the time needed to bring it to a boil.
- Stir in the orzo, making sure it is well coated with oil, and toast for approximately 3 minutes, stirring frequently to prevent sticking.
- Pour in the remaining tablespoon of olive oil, followed by the rinsed rice. Stir thoroughly to coat all the grains in oil, then toast for 4-5 minutes until the rice appears slightly translucent.
- Sprinkle the garlic powder, onion powder, coriander, paprika, and salt over the rice mixture. Stir well to distribute the spices evenly.
- Gradually add the warmed or room-temperature stock to the skillet. Increase the heat to bring it to a boil, then lower the heat to medium-low to maintain a gentle simmer. Cover with a lid and cook for 15 minutes (or follow the cooking time on your rice package). Avoid removing the lid during cooking.
- Once the cooking time is complete, remove the skillet from the heat and allow the rice to rest, covered, for 3 minutes.
- Remove the lid, fluff the rice gently with a fork, garnish with chopped parsley, and serve immediately.
Notes
Rinsing the Rice: To remove excess starch, place the rice in a strainer and rinse under cold water, gently moving it with your hand. Alternatively, place the rice in a bowl, fill with cold water, stir with your hands, and then drain the water.
Cooking Tips: Use a well-seasoned cast iron or non-stick skillet, pan, or pot with a lid, with a capacity of at least 2 quarts to accommodate 4 cups of cooked rice. Do not lift the lid or stir the rice while it's cooking, as this will affect the texture and could make it mushy.