Rice wasn't something we ate a lot of when I was growing up. My brother wouldn't eat it at all, my mother didn't like it either and when she did cook it, it was always minute rice, which is a sort of instant rice product they have in North America. Not exactly nutritionally sound . . . but we did not know that then. She always made it taste good when she did make it. She would chop up celery and onion and add some herbs . . . usually oregano. That was her favorite add in . . .
Interestingly enough my brother married a Japanese Canadian and he eats plenty of rice now! Funny how that goes. Rice is something I like to cook every now and then. This recipe here today is a pilaf I have been making for years. I used to use fine noodles in it instead of the orzo, but now I use orzo, and that works just fine, maybe even better.
It's nice to have some side dish recipes up your sleeve that you can pull out every now and then to make a change from potatoes. There are a lot of ready cooked rices on the market today, but it really doesn't take that long to cook your own from scratch . . .
This recipe yields quite a bit of rice. I divide the finished dish up into lots and freeze it for a later date so we have almost instant rice in the freezer. It doesn't take long to thaw out. It has a lovely flavor from the herbs and seasonings. We quite like it. In fact . . . I could quite happily sit down and eat just a bowl of this and nothing else!
*Seasoned Rice Pilaf*Serves 4 to 6Printable Recipe
A delicious, cheap and easy side dish. Tasty tasty!
65g of butter (1/r cup)420g of uncooled long grain rice (2 cups)50g of uncooked orzo pasta (1/4 cup)1 tsp ground sweet paprika1/2 tsp dried thyme1/2 tsp dried basil560ml of chicken broth (2 1/2 cups)450ml of water (2 cups)
In a large skillet with a lid, melt the butter until it begins to foam. Add the rice and orzo, stirring to coat. Cook, stirring frequently over medium heat until the orzo begins to brown lightly. Stir in the seasonings and spices. Add the broth and water. Bring to the boil, then cover and reduce to a simmer. Cook for about 20 minutes, or until all the liquid has been absorbed and the rice is tender. Serve hot.
