Description
Michael Symon’s rice pilaf combines aromatic herbs, tender rice, and rich flavors from Mediterranean cuisine. Home cooks can easily recreate this restaurant-quality side dish with simple ingredients and straightforward techniques you’ll enjoy preparing.
Ingredients
Scale
- ½ cup orzo
- 1 cup long grain white rice, rinsed
- ¼ tsp coriander
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- ¼ tsp salt
- 2 tbsps (30 mL) olive oil, divided
- ½ large onion, diced white or yellow
- 3 large garlic cloves, minced
- 3 cups (710 mL) stock, vegetable or chicken
- ½ cup fresh parsley, chopped
Instructions
- Sauté Foundation: Heat cast iron skillet with olive oil over medium temperature, introducing chopped onions and minced garlic, cooking until fragrant and translucent.
- Toast Grains: Add orzo and rice, meticulously coating and stirring continuously to develop a golden, nutty essence, approximately 6-7 minutes total.
- Season Mixture: Evenly distribute onion powder, coriander powder, paprika, and salt across the toasted grains, ensuring uniform seasoning coverage.
- Liquid Integration: Gradually pour warm stock into the pan, stirring gently to prevent grain clumping, then increase heat momentarily to initiate boiling.
- Simmer and Rest: Reduce heat to low-medium, cover pan, and allow rice to simmer for 15-18 minutes, then remove from heat source and let rest, covered, for an additional three minutes.
- Finalize and Serve: Uncover and delicately fluff rice with a fork, garnish with freshly chopped parsley, and serve immediately while maintaining optimal temperature and texture.
Notes
- Prep Stock Carefully: Ensure stock is at room temperature to prevent cooking disruption and guarantee even heat distribution.
- Toast Grains Strategically: Coating orzo and rice with oil develops deep, nutty flavors and creates a golden, appetizing appearance.
- Season Thoughtfully: Evenly sprinkle spices to ensure balanced flavor throughout the entire pilaf, avoiding concentrated seasoning pockets.
- Rest Wisely: Allowing pilaf to rest after cooking enables residual steam to complete cooking and helps grains achieve perfect fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Snacks
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg