Rice and pasta team up in RICE & PASTA PILAF – our starchy side for Easter dinner

Rice & Pasta Pilaf was the starchy side dish for our Easter dinner menu:

Creamy Carrot Soup

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Roasted Cornish Hens

Rice & Pasta Pilaf

Spinach& Strawberry Salad with Celery Seed Dressing

Sweet Potato Biscuits w/ Butter & Crabapple Jelly

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Cream Puffs filled with Creamy, Dreamy Lemon Pudding

Easter dinner 2015 

This pilaf features basmati rice as well as pasta. So, what is pilaf?

Pilaf is a dish in which rice is cooked in broth. It generally contains onions, a mix of spices and sometimes vegetables and dried fruits. This one also include pasta which is browned in oil for added color and a nutty flavor.

And what about basmati rice? It is a unique species of rice originating in India. It has its own unique smell and taste— distinctive, unique and slightly nutty; it’s texture is light and fluffy. Just like all species of rice, basmati is available in white or brown versions, depending on the extent of the milling process.

Rice & Pasta Pilaf   8 servings 

1 cup basmati long-grain rice 

3 cup chicken broth

1 tablespoon butter

2 tablespoons olive oil

½ cup orzo pasta 

1 ½ to 2 tablespoons chopped fresh chives

½ of an onion, chopped 

1 large clove garlic, finely chopped

Additional chopped chives for garnish if desired

1. Place rice in a bowl, cover with chicken broth and let set for 20 minutes for maximum grain length.
2. Heat butter and olive oil in a medium pot over medium heat. Add the orzo, chives, and onion, cook until the orzo starts to brown; add garlic and continue to cook until orzo turns golden brown and the onions are softened, 3 to 4 minutes.
   
3. Stir in the rice and chicken stock. Bring to a boil, then reduce the heat and simmer, covered, for 18 minutes.
   
4. Fluff with a fork and serve. Garnish with additional chopped chives if desired.
   
   
   
   Recipe without photos . . .
   Rice & Pasta Pilaf   8 servings 
   1 cup basmati long-grain rice 
   3 cup chicken broth
   1 tablespoon butter
   2 tablespoons olive oil
   ½ cup orzo pasta 
   1 ½ to 2 tablespoons chopped fresh chives
   ½ of an onion, chopped 
   1 large clove garlic, finely chopped
   Additional chopped chives for garnish if desired
   1. Place rice in a bowl, cover with chicken broth and let set for 20 minutes for maximum grain length.
   2. Heat butter and olive oil in a medium pot over medium heat. Add the orzo, chives, and onion, cook until the orzo starts to brown; add garlic and continue to cook until orzo turns golden brown and the onions are softened, 3 to 4 minutes.
   3. Stir in the rice and chicken stock. Bring to a boil, then reduce the heat and simmer, covered, for 18 minutes.
   4. Fluff with a fork and serve. Garnish with additional chopped chives if desired.