Rice Pilaf

• 6 tbsp butter or margarine
• ½ cup uncooked orzo pasta or uncooked vermicelli pasta broken into small pieces
• 2 cups uncooked long grain rice
• 4 cups boiling-hot chicken broth
• ¼ tsp salt
• 4 cloves of garlic
• 1 big onion, finely chopped
• 2 carrots, diced small

Ingredients for 8 servings (1.8 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Melt butter or margarine in heavy deep pan or Dutch oven over medium heat.

   OvenStovetop
2. 2

   Add vegetables and let them be lightly cooked without coloring; using the vegetables would mean you omit the orzo pasta.

3. 3

   Add orzo pasta (or small broken pieces of vermicelli pasta) and cook, stirring constantly until pasta is golden brown.

4. 4

   Add rice and stir until rice is well coated with butter. Allow rice to simmer in butter for a minute or two.

   Stovetop
5. 5

   Add boiling chicken broth and salt.

6. 6

   Lower heat to a simmer, cover pan and cook 25 minutes over low heat until liquid is absorbed.

   Stovetop
7. 7

   Gently fluff with a fork. Let stand for 15–20 minutes before serving.