Rice Pilaf with Orzo

This is a seriously good side dish.  Mild flavors, yet delicious that won't overpower the main dish.  It's great with steak, chicken, and fish.  You really can't go wrong with this one!   And, if you want to kick it up, use the AWESOME seasoning blend option!

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.