Rice Pilaf

Ingredients

• 49 g total (35 g plus 14 g; ⅓ cup plus 2 Tbsp)toasted sliced or slivered almonds (or pine nuts)
• 57 g (¼ cup)unsalted butter
• 30 ml (2 Tbsp)olive oil
• about 130 g (⅔ cup)orzo pasta
• 1 smallonion, diced
• 3 medium clovesgarlic, minced
• about 370 g (2 cups)long-grain rice
• 1 tspsalt
• ½ tspblack pepper
• ½ tsppaprika
• ¼ tspturmeric or saffron (optional)
• 950 ml (4 cups)low-sodium chicken stock
• 4 Tbsp, dividedfresh parsley, chopped
• about 43 g total (33 g plus 10 g; ⅓ cup plus 2 Tbsp), dividedParmesan cheese, shredded

Instructions

1. 1

   Toast the orzo

   In a 2.8-litre Dutch oven or a large skillet, melt the butter with the olive oil over medium heat. Add the orzo and cook, stirring for several minutes, until golden brown.

2. 2

   Soften the aromatics

   Add the onion and cook for 4–6 minutes, until softened. Stir in the garlic and cook for 1 minute more.

3. 3

   Add rice and stock

   Add the rice, salt, black pepper, paprika and turmeric or saffron, stirring to coat everything in the butter. Pour in the chicken stock, raise the heat to medium-high and bring to a boil. Immediately cover and reduce the heat to low.

4. 4

   Cook until tender

   Cook for 20–25 minutes, or until the rice is tender and the liquid has been absorbed.

5. 5

   Toast the almonds

   While the pilaf cooks, heat the oven to 175°C. Spread the almonds in a single layer on a baking sheet and toast for 5–7 minutes, until lightly golden and fragrant. Set aside.

6. 6

   Mix and rest

   When the rice is cooked, uncover the pot and stir in ⅓ cup of the almonds, ⅓ cup of the Parmesan and 3 Tbsp of the parsley. Cover and leave to stand for 5 minutes, then fluff with a fork.

7. 7

   Garnish and serve

   Serve immediately, topped with the reserved almonds, Parmesan and parsley.

What is rice pilaf?

Pilaf is a family of rice dishes in which the grains are cooked with flavourings and stock rather than simply boiled and drained. Versions appear in many cuisines; this American-style take pairs rice with toasted orzo, nuts and cheese.

Toasting the orzo first builds a nutty flavour, while parsley and Parmesan add a fresh, savoury finish. The stock cooks into the rice, so the grains stay flavourful throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 362 calories, 10g protein, 51g carbs, 14g fat.

The rice and orzo provide most of the carbohydrates, while butter, olive oil, almonds and Parmesan contribute much of the fat. Rice, orzo, almonds and Parmesan also provide protein. Pair a serving with vegetables and a lean protein, such as grilled chicken, for a more rounded plate.

Why toast the orzo?

Golden orzo gives the pilaf a deeper, toasted flavour and contrasts with the mild rice. Stir it regularly as it browns so it colours evenly without catching in the butter.

Build the flavour base

Onion: cook it until soft before adding the garlic; this mellows its sharpness and gives the rice a savoury base.

Spices: paprika adds warmth, while turmeric brings colour; saffron is an optional alternative. Stir them through the butter so they coat the rice before the stock goes in.

Get the rice texture right

Once the stock reaches a boil, cover the pot and turn the heat down to low. Keep the lid on while the rice cooks so steam stays inside and the liquid can absorb evenly.

Check at 20 minutes: the rice should be tender and the liquid absorbed. If it needs longer, cover it again and continue cooking briefly.

Toast the nuts carefully

Almonds can turn from lightly golden to over-browned quickly, so check them during their 5–7 minutes in the 175°C oven. Take them out when fragrant and lightly coloured; they will add crunch as a topping and a little throughout the pilaf.

Finish off the heat

Stir the measured almonds, Parmesan and parsley into the cooked rice, then let it stand covered for 5 minutes. This short rest lets the flavours settle before you fluff the grains with a fork.

Keep the reserved garnishes back until serving, so they remain visible and the almonds retain more of their crispness.

What to serve with it

Serve the pilaf alongside roast or grilled chicken, fish, or vegetables. A crisp green salad or simply cooked greens make a fresh counterpoint to the buttery rice and cheese.

Recipe notes & tips

• Stir the orzo often as it browns to prevent it catching on the base of the pot.
• Use a pot with a close-fitting lid to keep steam in during cooking.
• Measure out the reserved almonds, Parmesan and parsley before mixing the rest into the rice.
• Check the almonds after 5 minutes in the oven, as their colour can change quickly.
• Fluff the rice gently with a fork after its 5-minute rest to separate the grains.

Variations

• Use pine nuts: swap them for the almonds and toast until lightly golden.
• Choose saffron: use it instead of turmeric for a different fragrant note.
• Add extra herbs: finish with more chopped parsley for a fresher flavour.
• Make it vegetarian: replace the chicken stock with vegetable stock.
• Adjust the cheese: reduce or omit the Parmesan for a less rich finish.

Common mistakes to avoid

• Rushing the orzo: it needs several minutes to turn golden; stir and watch it closely.
• Adding garlic too early: it can brown while the onion softens; add it after the 4–6 minutes.
• Lifting the lid repeatedly: steam escapes and cooking becomes less even; keep the pot covered.
• Over-toasting the almonds: they can darken quickly; check them at the 5-minute mark.
• Skipping the rest: the rice needs 5 minutes covered before fluffing; let it stand first.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat until steaming hot, adding a splash of water or stock if the rice seems dry; keep any crunchy garnish separate until serving.

Frequently asked questions