Perfect Rice Pilaf

This side recipe, Perfect Rice Pilaf, leans on butter, olive oil and finely diced onion. It makes 6 servings and takes about 40 minutes.

• Yield 6 servings
• Ready in 40 minutes
• Prep 10 minutes
• Cook 25 minutes

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup finely diced onion
• 1 cup long-grain white rice
• 3/4 cup dry orzo pasta
• 2 1/2 cups low-sodium chicken broth or stock
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon black pepper
• Chopped, fresh parsley, for garnish

Instructions

1. In a medium saucepan, heat the butter and olive oil over medium heat. Add the onion and cook, stirring often, until the onion has turned translucent, 3 to 4 minutes.
2. Add the rice and orzo and stir well to coat the grains with the butter mixture. Continue to cook over medium heat, stirring often, for 3 to 4 minutes until the grains are sizzling. Watch closely so the grains don't burn.
3. Add the broth, salt, garlic powder, onion powder, and pepper. Stir to combine.
4. Bring the mixture to a boil over medium heat without stirring. Stir once to scrape up the bottom of the pot. Cover the pot, turn the heat down to maintain a simmer, and cook for 17 minutes (don't lift the lid during cooking!).
5. Remove the pot from the heat and let it sit for 5 to 10 minutes before removing the lid and fluffing with a spoon or fork. Garnish with fresh parsley, if desired. Serve warm.

Give it a minute off the heat, then serve it while it is still hot.