This is a recipe from The Good Housekeeping Illustrated Cookbook, a go-to cookbook that was given to me as a wedding gift. Thirty-plus years later, I still refer to this cookbook. One of the reasons I trust it so much is because of the accuracy of the Greek recipes included. (Zoe Coulson, the author, might have been Greek – these recipes are so authentic.) Anyway, this is her recipe for “Orzo-Rice Pilaf.” It’s an excellent accompaniment to any roasted or grilled meat, or fish. I’ve adapted the original recipe a bit to please my taste buds – I hope it pleases yours, too!
¼ c. unsalted butter
¼ c. olive oil
I yellow onion, chopped fine
1 c. orzo (rice-shaped pasta)
4 c. chicken broth
1 c. regular long-grain rice (white or brown)
In a 2-quart saucepan over medium-high heat, melt butter with olive oil. Add orzo and onion; cook until pasta and onion are golden, stirring often, about 10 mins. Stir in broth and rice; heat to boiling. Reduce heat to low, cover and simmer 30 mins. or until liquid is absorbed and orzo and rice are tender.
Serves 8.
Orzo-Rice Pilaf
Equipment
- 1 2-quart saucepan
Ingredients
- ¼ c. unsalted butter
- ¼ c. olive oil, preferably extra virgin
- 1 yellow onion, chopped fine
- 1 c. orzo (rice-shaped pasta)
- 1 c. regular long-grain rice (white or brown)
- 4 c. chicken broth
- 1/4 t. salt
Instructions
- In a 12-quart saucepan over medium-high heat, melt butter with olive oil.
- Add orzo and onion; cook until pasta and onion are golden, stirring often, about 10 mins.
- Stir in broth, rice, and salt; heat to boiling.
- Reduce heat to low, cover and simmer 30 mins. or until liquid is absorbed and orzo and rice are tender.
- Stir rice-pasta mixture with fork to fluff, season to taste with more salt if necessary, and serve immediately.
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