Is this an authentic Middle Eastern pilaf recipe? Absolutely not. Is it delicious? Of course. I created this when we were trying to “clean” up our home cooking and the rice pilaf from the store (the one in the bag) was no longer cutting it. Funny, not only does this taste better and have better ingredients, it’s cheaper to make.

Ingredients

• 3 T butter
• 1/2 cup orzo pasta
• 1/2 cup rice
• 2 and 1/4 cup chicken broth (we use better than bouillon brand)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4-1/2 tsp salt
• 1 pinch of black pepper

Instructions

In a saucepan that has a lid, melt the butter. Add the orzo in and toast it in the butter for about five minutes, stirring frequently. Add the rice and seasonings, stir, then add the chicken broth. Bring mixture to a boil, then reduce to a low simmer, cover, and let cook for 20 minutes. If you’re able to, take the pilaf off the heat and let it sit, still covered, for 5 or so more minutes, but if not, it’s fine to stir and eat right away. I usually serve this with seafood of some kind.