Rice Pilaf with Orzo (Şehriyeli Pilav)
Toasted orzo gives this Turkish rice pilaf a nutty aroma and golden color.
Dietary
Nut free, Halal
Allergens
Dairy, Wheat
Long-grain rice is simmered with butter-toasted orzo for a fragrant, fluffy pilaf that's a staple side dish in Turkish households. Rinsing and briefly soaking the rice removes excess starch, ensuring each grain stays separate and tender. Serve alongside grilled meats, stews, or roasted vegetables.
Ingredients
- 2 cups long-grain rice, rinsed and soaked in warm water for 15 minutes
- 1/2 cup orzo pasta
- 4 tablespoons unsalted butter
- 3 cups chicken stock
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
Method
-
Rinse the rice under cold water until the water runs mostly clear, then soak in warm water for 15 minutes; drain well.
-
Melt the butter with the olive oil in a 6-quart saucepan over medium heat.
-
Add the orzo and cook, stirring constantly, until golden brown, about 3 to 4 minutes.
-
Add the drained rice to the pan and stir to coat the grains with the butter, cooking for 2 minutes.
-
Pour in the chicken stock and salt, and bring to a boil over high heat.
-
Reduce the heat to low, cover tightly, and simmer until the liquid is absorbed, about 15 minutes.
-
Remove from heat and let the pilaf rest, covered, for 10 minutes.
-
Fluff the pilaf gently with a fork and serve warm.
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Rice Pilaf with Orzo (Şehriyeli Pilav)
Long-grain rice is simmered with butter-toasted orzo for a fragrant, fluffy pilaf that's a staple side dish in Turkish households. Rinsing and briefly soaking the rice removes excess starch, ensuring each grain stays separate and tender. Serve alongside grilled meats, stews, or roasted vegetables.
1 hr 5 min 6 servings 310 cal
Ingredients
- 2 cups long-grain rice, rinsed and soaked in warm water for 15 minutes
- 1/2 cup orzo pasta
- 4 tablespoons unsalted butter
- 3 cups chicken stock
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
Method
- 1
Rinse the rice under cold water until the water runs mostly clear, then soak in warm water for 15 minutes; drain well.
- 2
Melt the butter with the olive oil in a 6-quart saucepan over medium heat.
- 3
Add the orzo and cook, stirring constantly, until golden brown, about 3 to 4 minutes.
- 4
Add the drained rice to the pan and stir to coat the grains with the butter, cooking for 2 minutes.
- 5
Pour in the chicken stock and salt, and bring to a boil over high heat.
- 6
Reduce the heat to low, cover tightly, and simmer until the liquid is absorbed, about 15 minutes.
- 7
Remove from heat and let the pilaf rest, covered, for 10 minutes.
- 8
Fluff the pilaf gently with a fork and serve warm.