Turkish Rice (Pilaf with Orzo)

Ingredients

• 1 1/2 cups blado rice or basmati rice - I've used short grain basmati rice
• 1/3 cup orzo pasta / risoni
• 2 cups vegetable broth or chicken broth + 1 cup water (you can also use a bouillon cube)
• 1 tablespoon extra virgin olive oil
• Pinch of salt and black pepper

Instructions

1. 1

   Wash the rice thoroughly about 4-5 times until the water runs clear and isn't murky anymore

2. 2

   Soak the rice in a bowl of water for 20-30 minutes - this is optional but recommended for the best texture. Then drain the rice

3. 3

   In a medium non stick pot, add the olive oil and orzo pasta and saute for a few minutes over low-medium heat, continuously stirring until the orzo becomes a beautiful golden brown color - it can burn quickly so keep your eyes on it

4. 4

   Add the drained rice, increase to medium heat and saute together for 3 minutes

5. 5

   Pour in the vegetable broth and water with a pinch of salt and pepper. Stir through and wait for liquid to come to a light boil

6. 6

   Once you see bubbles starting to appear and the water is slightly simmering, place on the lid and reduce to low heat and cook for 12 minutes

7. 7

   At 12 minutes, remove the lid and taste the rice to ensure its cooked (it should be soft and tender). Place a clean kitchen towel or paper towel over the pot and place the lid back on and allow it to steam for 5-10 minutes off the heat(If the rice isn't cooked or is still crunchy, add 2 tablespoons of water or extra broth and allow it to cook for a few more minutes)

8. 8

   Once ready, take off the lid, remove the towel and gently fluff the rice with a fork. Serve up your delicious Turkish rice pilaf on the side of your favorite protein or falafel and cacik yogurt dip and enjoy!