rice pilaf

I used to buy rice pilaf out of a box before I realized that if I kept the ingredients on hand it would cost me about 20 times less money and be just as convenient. The recipe below is for the most basic version of rice pilaf. You can add almost anything to it to customize it for whatever you're serving as a main dish. I'll provide some of my favorite twists as well.

1 T butter
1/4 c. orzo
3/4 c. long grain rice
1/4 t salt
2 c. water (or low-sodium chicken broth)

In a small saucepan, melt the butter over medium heat. Add the orzo, stirring occasionally for five minutes or until it is lightly toasted. Add the rice and stir until it is coated with the butter as well. Add the water (or broth) and salt; bring to a boil. Stir once. Reduce heat to low, cover, and simmer for 20 minutes. With lid still on, remove saucepan from heat and let stand for another 10 minutes. Fluff pilaf with a fork and serve.

Some of my favorite additions include:

Tropical rice pilaf: Add 1/4 t ground cardamom and 1/2 c. chopped mixed dried fruit (apricot, raisins, craisins, etc.) with the water. Stir in 1/4 c. fresh (or canned) diced pineapple before serving.

Savory rice pilaf: Sautee a minced shallot in the butter before adding the orzo. Proceed as directed above.

Broccoli Parmesan pilaf: Add 1/2 cup finely chopped broccoli florets on top of the simmering rice about 10 miutes into cooking. Don't stir them in -- let them steam on top. Stir in 1/4 cup of grated parmesan cheese before serving.

The variations are limited only by your creativity!