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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:
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Roasted Cornish Hens
Rice & Pasta Pilaf
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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.

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