Say goodbye to the chemical-laden, fake-flavored “Francisco Treat-A-Roni” and say hello to this wholesome, quick and totally adaptable rice pilaf made with real ingredients.
Want to know the best part? Prep time only takes a few minutes and the taste is out of this world – so much better than anything from a box.
- 2 tablespoons Butter
- ½ cup Orzo
- ½ cup Onion (diced)
- 3 cloves Garlic (finely chopped or pressed)
- ½ cup White Rice (uncooked)
- 2 cups Chicken Broth
- Melt butter over medium heat with orzo (or other small pasta). Stirring occasionally, cook until pasta turns golden.
- Add onion and continue to cook until onion is soft. Add garlic and cook another minute, stirring continually.
- Add rice and broth and turn heat to high to bring to a boil.
- Stir once to blend all ingredients. Turn to medium low, cover and cook about 20 minutes until rice is done and all liquid is absorbed.
- Remove from the heat and let the rice rest for 5 minutes. Fluff with a fork and serve.
- Substitute broken spaghetti or vermicelli noodles for orzo
- Substitute additional rice for orzo to make it gluten free
- Add mushrooms, red or green bell pepper, celery, carrot, asparagus or other similar veggies and sauté with onion.
- Add 1/2 cup of frozen mixed vegetables or chopped frozen broccoli with rice and broth.
- Mix in slivered almonds, cashews, walnuts, dried cranberries or fresh chopped parsley before serving.
- Substitute beef (especially good with mushrooms) or vegetable broth.
- Stir in chopped cooked meat to make it a meal.