Now, first off, the recipe is supposed to be made with Orzo pasta, but for the life of me I couldn’t find it in any of the four grocery stores available to me up here. I’ll have to head to the city one day and stock up. That said, it’s still absolutely delicious made with spaghetti broken into little pieces.
I did not break my spaghetti into little enough pieces. This is why it looks like worms are crawling around in my pilaf. While it tastes awesome, it doesn’t look the greatest. If you sub out for spaghetti, or spaghettini (which would work even better), just break them into the tiniest little pieces you can, I’d aim for half in inch).
All that said, this is a really nice, really easy pilaf to make. It’s cooked in chicken stock so, obviously, it pairs nicely with chicken dishes, and while it’s full of flavour it’s not overpowering at all. Halfway through eating Bo and I mixed in some of the leftover chopped cashews from our chicken and that was delicious too.
First off, get everything you need together: white rice, butter, pasta, chicken stock, chopped garlic and minced onion.
Melt your butter over medium-high heat.
Once it’s nice and foamy you’re ready to rock.
Throw in your pasta (either orzo or spaghetti broken up much smaller then this)
Give it a stir and cook until turning brown. This is helping to give the pasta a bit of a buttery, nutty flavour.
Add in the onion and cook until turning translucent.
Toss in the garlic, then give it a stir and cook for about 30 seconds.
Add the chicken stock and rice.
Stir it all together.
Bring it up to a boil.
Cover it, reduce to a simmer, and walk away. Or cook the rest of your dinner. Whatever. This will bubble away for about 25 minutes until the liquid has completely absorbed.
Fluff it up, and if you like, toss in some chopped chives.
Beautiful! Maybe a little wormy looking, but still beautiful! Top with some extra chives, yummy!
I made it stick in a round like that by pressing it into a large round cookie cutter. Then Bo walked in the kitchen, made fun of me for about 5 minutes, so for his plate I just slapped it down with a spoon.
Here’s the printable:
- 2 tbsp butter
- ½ cup orzo pasta (can sub spaghetti broken into ½" pieces)
- ½ cup diced onion
- 1 tsp minced garlic (about 2 cloves)
- ½ cup uncooked white rice
- 2 cups chicken broth
- 2 tbsp finely chopped chives (optional)
- Melt the butter in a large skillet over medium-high heat. Add the orzo and cook, stirring frequently until turning brown.
- Stir in the onion and cook until translucent. Add the garlic and cook, stirring constantly, for 30 seconds.
- Mix in the rice and chicken broth. Increase the heat to high and bring to a boil. Cover, reduce to a simmer, and let cook until the liquid has been completely absorbed.
- Remove from heat and let stand for five minutes, still covered. Fliff up and stir in 1 tbsp of the chives if using. Plate, them top with additional chives.