Wednesday, June 8, 2011

Orzo Rice Pilaf

It is good to be on vacation and then be back from vacation although the cooking side of me do get a little rusty. Sifting through my recipe index yesterday, I noticed I have yet to post a recipe for my Orzo Rice Pilaf. How I let that recipe slipped off my blog I have no idea. I love making orzo rice pilaf as it is simple, flavorful and a great way for me to use my herbs. The nutty flavor of toasted orzo combined with vegetables, herbs and chicken stock, heavenly! By the way, my herb garden is going great. All the fresh herbs to be had in the summer, life is great!

Orzo Rice Pilaf
1/2 cup uncooked orzo
1/2 cup long grain or medium grain rice (please do not use minute rice)
1 1/2 cup chicken stock or water
2 Tbsp butter
1/2 onion, finely chopped
1 clove of garlic, finely chopped
2 Tbsp dried cranberries or raisins
1/2 bell pepper, diced
Fresh chives and parsley, finely chopped

Step 1: In a medium saucepan, melt the butter over low heat.

Step 2: Add in the orzo and garlic. Toast till orzo is brown. Stir occasionally to avoid orzo and garlic from burning.

Step 3: Add in the dried cranberries and onions. Continue to cook over low heat till onion has softened.

Step 4: Add in chicken stock or water. Place lid to cover pan. Turn heat up to high till water comes to a boil. Immediately, turn heat down to low and let cook for 20 minutes.

Step 5: Once water is fully absorbed, add in the diced bell pepper. Place lid on pan. Continue to cook on low for 5 additional minutes.

Step 6: Remove pan from heat. Stir in the freshly chopped chives and parsley. Let rice sit for 5 minutes before serving.

Serve orzo rice pilaf with your favorite grilled meat and vegetables.

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