Cookbook:Rice Pilaf

Cookbook | Ingredients | Recipes | Rice

Rice Pilaf. Pilaf can be served as a side-dish or main dish.


  • 6 Tablespoons butter or margarine
  • 1/2 cup uncooked orzo pasta or uncooked vermicelli pasta broken into small pieces
  • 2 cups uncooked long grain rice
  • 4 cups boiling hot chicken broth
  • 1/4 teaspoon salt
  • 4 cloves of garlic
  • 1 big onion, finely cut
  • 2 carrots in fine cubes


  1. Melt butter or margarine in heavy deep pan or Dutch oven over medium heat.
  2. Add vegetables and let them be lightly cooked without coloring; using the vegetables would mean you omit the orzo pasta.
  3. Add orzo pasta (or small broken pieces of vermicelli pasta) and cook, stirring constantly until pasta is golden brown.
  4. Add rice and stir until rice is well coated with butter. Allow rice to simmer in butter for a minute or two.
  5. Add boiling chicken broth and salt.
  6. Lower heat to a simmer, cover pan and cook 25 minutes over low heat until liquid is absorbed.
  7. Gently fluff with a fork. Let stand for 15 to 20 minutes before serving.

Makes eight (8) servings.

Notes, tips and variationsEdit

  • Substitute an equal amount of vegetable broth for the chicken broth to create a vegetarian version of this recipe.
  • Substitute orzo with pine nuts if desired; this is traditionally done in Lebanon.