Rice pilaf was always a favorite growing up. My mom makes this recipe too and this is a go-to side dish to accompany any dinner. Roasted chicken, lamb chops, steak, fish, it goes with anything!
You can make this recipe one of two ways, with orzo, like I did, or using thin spaghetti noodles. This dish makes for perfect leftovers, making it an easy side dish for any weeknight dinner.
- One TB Butter
- One Cup White Rice
- One Cup Orzo
- Two Wyler’s Bouillon Cubes
- Four Cups Water
- One tsp. Dried Parsley
- ¼ tsp. Black Pepper
The first step in making this side dish is to toast the rice and orzo in the butter. First, melt the butter in your pan and add the rice and orzo. Toast on medium-high heat, constantly stirring so the rice and orzo gets coated in the butter and browns lightly on all sides. Do this for seven minutes.
Next, add your water and bouillon cubes and place the heat to medium-low. Then add your parsley and black pepper and stir until the bouillon cubes dissolve into the water. Now, cover the pan and place the heat to low.
After about 15 minutes, stir the rice to avoid complete sticking onto the bottom on the pan. Cover for the remaining 15 minutes. The rice will cook on low heat for a total of 30 minutes while covered. Once the liquid is dissolved, your rice is ready to serve.
When serving, feel free to add a garnish of dried parsley for some color!