Rice Pilaf

A simple, flavorful rice pilaf made with long-grain rice, toasted orzo, and sliced almonds.

📝 Ingredients

• 1/3 cup toasted sliced or slivered almonds, plus 2 Tbsp ((Or pine nuts))
• 1/4 cup unsalted butter
• 2 Tbsp olive oil
• 2/3 cup orzo pasta
• 1 small onion (diced)
• 3 medium cloves garlic (minced)
• 2 cups long grain rice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp turmeric or saffron (optional)
• 4 cups low sodium chicken stock
• 4 Tbsp chopped fresh parsley (divided use)
• 1/3 cup shredded Parmesan cheese, plus 2 Tbsp (divided use)

👨‍🍳 Instructions

1. 1In 3 quart Dutch oven or skillet melt butter with olive oil over medium heat. To the butter, add orzo. Cook while stirring for several minutes until orzo is golden brown.
2. 2Add onion, cooking for 4-6 minutes or just until softened. Add garlic, cook for 1 minute longer.
3. 3To the pot add rice, salt, black pepper, paprika and turmeric. Stir to coat ingredients in butter then add chicken stock. Increase heat to medium-high. Bring to a boil, then immediately cover and reduce to low.
4. 4Cook for 20-25 minutes or until the rice is tender and liquid is absorbed.
5. 5To Toast Nuts: While rice pilaf cooks, preheat oven to 350°F. Spread almonds in a single layer on a baking sheet. Toast for 5-7 minutes or until lightly golden and fragrant then set aside.
6. 6Once rice pilaf is cooked, uncover and add 1/3 cup almonds, 1/3 cup Parmesan cheese and 3 Tbsp chopped parsley. Mix to combine. Let stand covered for 5 minutes the fluff with a fork.
7. 7Serve immediately garnished with reserved almonds, Parmesan and parsley.