Orzo And Rice Pilaf Thitono Pilafi Recipes

TURKISH RICE PILAF WITH ORZO

Steps:

• Rinse the rice in cold water at least three times to remove any excess starch. (see note 4)
• Pour your broth into a small pan and heat until simmering. Or microwave it until steaming hot.
• Place a large skillet (one with a lid) or shallow pan (again with a lid) over medium heat.
• Add the butter and oil to the skillet to melt.
• Add in the orzo, stir to coat well, then cook the pasta for 4-5 minutes, stirring occasionally, until well browned.
• While the pasta is cooking, peel and finely chop the onion and garlic.
• Reduce the heat under the skillet, then add the onion to the pasta and saute gently for 4 minutes.
• Add the garlic and the rice and stir together until the rice is bright white.
• Add the hot broth, salt, and pepper and bring to a simmer.
• Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed.
• Remove from heat, but don't lift the lid. Let the finished pilaf stand for 5-10 minutes, then fluff with a fork.
• Sprinkle the finished pilaf with lemon juice and serve.

RICE PILAF WITH ORZO

Steps:

• In a large pan with a lid, preheat the pan over medium-high heat and add in the olive oil, onion, and ½ teaspoon of salt.
• Saute the onion until it just begins to soften, about 2-3 minutes.
• Add in the rice and orzo and cook while constantly stirring for 2 minutes. Stir in the garlic and cook until fragrant, about 30-60 seconds.
• Pour in the broth, give everything a good stir, and bring everything to a boil.
• Once boiling, reduce the heat to low and cover the pan with the lid.
• Cook until the rice and orzo is tender, about 20-22 minutes.
• Remove the pan from the heat, and let the pilaf sit, covered, for 8 minutes. Fluff the pilaf with a fork, and stir in the parsley. Season with salt and pepper and serve.
• Season with salt and pepper and serve.

EASY STOVETOP RICE PILAF WITH ORZO

Steps:

• Melt butter in a medium-sized saucepan/pot. Add orzo and cook until golden brown.
• Add onion and saute until onions become clear.
• Add garlic and saute for another minute or so.
• Add remaining ingredients and bring to a boil, stirring occasionally.
• When mixture comes to a boil, reduce heat to low, cover, and simmer for about 20-25 minutes or until liquid is absorbed.
• Remove from heat and remove lid. Let stand for a few minutes then fluff with a fork and serve!

ORZO AND RICE PILAF WITH VEGETABLES

Steps:

• Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
• Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.

GARLIC ORZO PILAF

Steps:

• In a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add orzo; saute for 3-5 minutes or until golden brown., Stir in chicken stock and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender. Sprinkle with cheese if desired.

ORZO PILAF WITH MUSHROOMS

Steps:

• In a large saucepan, saute mushrooms and onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the broth, orzo, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until pasta is tender. Stir in parsley.

SARAH'S RICE PILAF

Steps:

• Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

GARLIC, HERB, ORZO AND RICE PLIAF

Steps:

• In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn.
• Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
• Stir in broth and water.
• Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed).
• Stir in the onions, basil, parsley and salt.
• Serve. Sprinkle some grated Parmesan on top if desired.

ORZO AND RICE

Steps:

• In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
• Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
• Simmer for about 20 to 25 minutes or until all water is absorbed; serve.

ORZO AND BROWN RICE PILAF

Steps:

• Heat oil in a heavy-bottomed pot over medium heat. Add carrots, onions, red pepper and 1/4 teaspoon salt. Saute, stirring occasionally until vegetables have softened, about 8 minutes. Lower heat, if necessary, to prevent onions from browning.
• Add chicken broth and increase heat until boiling. Add lentils and cook 10 minutes, stirring occasionally. Add orzo and pepper to taste. Add another 1/4 teaspoon salt if necessary.
• Stir in brown rice, reduce heat to medium low and cook, covered, 10 more minutes until all the liquid is absorbed and rice is tender.
• Fluff with fork and serve.