Rice Pilaf

12 Sep Rice Pilaf

Rice Pilaf

An alternative to potatoes

  • 1 c. white rice (I prefer Jasmine)
  • 1/4 c. wild rice
  • 1/4 c. orzo pasta
  • 2 T unsalted butter (or olive oil)
  • 1/2 c. chopped onions
  • 1-2 cloves of garlic – minced
  • 2 T. fresh parsley (chopped fine)
  • 3 c. low sodium chicken stock or broth
  • 1/2 tsp. ground black pepper (optional)
  1. Preheat oven to 350°F.
  2. In a sauce pan, heat chicken stock to boiling.
  3. In a frying pan, sauté onions and garlic in butter slowly until they begin to caramelize.
  4. Add orzo and continue to sauté until the orzo begins to brown.
  5. In a 1 1.5-2 quart casserole, mix the rices, onions, garlic, orzo and parsley together.
  6. Carefully add the boiling stocks and pepper (optional).
  7. Cover and bake for 1/2 hour or until all liquid is absorbed.
  8. Fluff with a fork and serve.

Potassium: 33
Sodium: 193
Phosphorus: 116