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A classic American side dish where long-grain rice and orzo are toasted in butter and simmered in a savory chicken broth. It's fluffy, flavorful, and a perfect accompaniment to chicken, fish, or beef.
Sauté Aromatics
Toast Orzo and Rice
Simmer the Pilaf
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A classic American side dish where long-grain rice and orzo are toasted in butter and simmered in a savory chicken broth. It's fluffy, flavorful, and a perfect accompaniment to chicken, fish, or beef.
This american recipe takes 35 minutes to prepare and yields 4 servings. At 400.61 calories per serving with 8.07g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Rest and Fluff
Sauté 8 ounces of sliced cremini mushrooms with the onions until browned. Add 1 teaspoon of fresh thyme along with the garlic.
Stir in the zest of one lemon and 2 tablespoons of chopped fresh dill instead of parsley at the end for a bright, fresh flavor.
Add 1/2 cup of frozen peas and 1/2 cup of finely diced carrots to the pot along with the chicken broth.
Garnish the finished pilaf with 1/4 cup of toasted slivered almonds or pine nuts for extra crunch and flavor.
The complex carbohydrates from the rice and orzo are broken down slowly, providing a steady and sustained release of energy to fuel your body and brain.
This dish develops a deep, nutty flavor by toasting the grains, a cooking technique that enhances taste without relying on excessive fats or sodium.
Enriched white rice is a good source of B vitamins, including folate, thiamine, and niacin, which are essential for converting food into energy and maintaining nervous system health.
Rice pilaf can be a part of a healthy diet. It's primarily a source of carbohydrates for energy. To make it healthier, you can use low-sodium vegetable broth, reduce the amount of butter, and add vegetables like peas, carrots, or mushrooms for extra fiber and nutrients.
A typical serving of this rice pilaf (about 1 cup) contains approximately 380-420 calories, depending on the specific ingredients used, such as the type of broth and amount of butter.
The key difference is the cooking method. For pilaf, the grain (rice and orzo) is first sautéed in fat with aromatics to toast it and develop a nutty flavor before any liquid is added. The grains are then simmered in a specific amount of liquid that gets fully absorbed. Steamed rice is typically just boiled in water.
Absolutely. To make it vegan, simply substitute the unsalted butter with a vegan butter alternative or use extra olive oil, and replace the chicken broth with a high-quality vegetable broth.
Long-grain white rice, such as Basmati or Jasmine, is ideal for pilaf because the grains stay separate, fluffy, and don't clump together after cooking.
Yes! Feel free to add a bay leaf to the broth while it simmers, or a pinch of turmeric or saffron for color and flavor. A small amount of cumin or coriander can also add a warm, earthy note.