This recipe is for about 6 servings or so, but I doubled it for a dinner for 10 people and there were still about 2-3 cups left. It will make enough!
Rice Pilaf with Orzo
2 T. butter
1/2 c orzo pasta
1/2 c. diced onion
2 cloves garlic, minced
3/4 t. chicken bouillon
1/2 c. uncooked white rice, rinsed (this is important to get rid of the extra starch--don't skip this step!)
2 c. chicken broth (if doubling the recipe, you don't need a full 4 cups. Use 3 2/3 cups)
optional: 1/2 c. frozen peas
Kicked up seasoned option: (add before the simmer)
1 bay leaf
3/4 t. chicken bouillon
1/2 t. dried parsley
1/4 t. thyme
1/4 t. salt
1/4 t. oregano
1/8 t. pepper
1/8 t. dried pepper flakes
Melt butter in a skillet over medium-low heat. Add the orzo, cook and stir until the orzo is golden brown.
Stir in the onion and cook until onion becomes translucent. Add the garlic and cook for 1 minute.
Stir in the rice and chicken broth. Turn the heat to high and bring it to a boil.
Reduce the heat, cover the skillet and simmer until rice is tender and liquid is absorbed, about 20-25 minutes.
Add the optional peas. Remove from head and let it stand covered for 5 minutes. Fluff with a fork before serving.
