Rice Pilaf

ByKen Cechura

Jun 20, 2020

Original Recipe posted here: https://lifemadesimplebakes.com/perfect-rice-pilaf/

Yields1 Serving
 32 oz chicken broth or stock
 1 cup water
 1 chicken bullion cube
 2.50 cups basmati rice
 ½ cup butter
 2 tsp salt
 1 tsp garlic powder
 ½ tsp ground black pepper
 ¼ tsp paprika
 ¼ tsp onion powder
  cup orzo or vermicelli
 1 tsp parsley flakes
1

Add chicken broth, water, bullion cube, butter, salt, garlic powder, pepper, paprika, and onion powder to medium sauce pan. Heat over medium heat. Once the mixture starts to simmer, reduce to low heat.

2

in a wok or large skillet, heat 4 tbsp of oil.

3

once oil is hot, add vermicelli/orzo, and cook until brown (4-5 minutes, usually), stirring regularly.

4

Add rice to wok, and cook until rice turns bright white - usually 5-7 minutes.

5

pour broth/seasoning mix into work or skillet, stirring to combine. Once the entire mix is simmering and well mixed, turn heat down to low, cover, and let simmer for 15 minutes, stirring every 2-3 minutes. After 15 minutes, all of the liquid should have been absorbed by the rice.

6

remove from heat, and fluff as necessary.

Ingredients

 32 oz chicken broth or stock
 1 cup water
 1 chicken bullion cube
 2.50 cups basmati rice
 ½ cup butter
 2 tsp salt
 1 tsp garlic powder
 ½ tsp ground black pepper
 ¼ tsp paprika
 ¼ tsp onion powder
  cup orzo or vermicelli
 1 tsp parsley flakes

Directions

1

Add chicken broth, water, bullion cube, butter, salt, garlic powder, pepper, paprika, and onion powder to medium sauce pan. Heat over medium heat. Once the mixture starts to simmer, reduce to low heat.

2

in a wok or large skillet, heat 4 tbsp of oil.

3

once oil is hot, add vermicelli/orzo, and cook until brown (4-5 minutes, usually), stirring regularly.

4

Add rice to wok, and cook until rice turns bright white - usually 5-7 minutes.

5

pour broth/seasoning mix into work or skillet, stirring to combine. Once the entire mix is simmering and well mixed, turn heat down to low, cover, and let simmer for 15 minutes, stirring every 2-3 minutes. After 15 minutes, all of the liquid should have been absorbed by the rice.

6

remove from heat, and fluff as necessary.

Rice Pilaf

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