Monday, June 20, 2011

Rice Pilaf

There are so many versions of rice pilaf, this is one I found that was pretty good. After a few changes, I made this into a side dish we love at our house and will be served many times. Hope you enjoy this recipe as much as we do.

Rice Pilaf

1/2- lg. Onion, finely chopped
1/2- lg. Green Bell Pepper, finely chopped
1-lg. Garlic clove, finely minced
1 1/2 t. Dill Weed
5 T. Butter
2 C. Strong Chicken Broth
1/2 C. Water
1 1/2 T. Beef Bullion Granules
1/2 C. Orzo
1/2 C. Rice

Melt 2 T. butter in a skillet and saute onions and peppers until almost tender, add garlic and dill weed, saute for approximately 3 min or until garlic is tender. Remove onions, peppers and garlic and set aside.
In the same skillet melt 2 T. butter and add orzo and rice and brown.
For the next part, if your skillet is large enough and has a tight fitting lid use that, otherwise use another pan with a tight fitting lid as you would need to cook any type of rice.
Place chicken broth, water and beef bullion granules in pan and bring to a boil, add rice, orzo, onions, peppers and 1 T. butter. Place lid on pan and bring back to a boil, reduce heat to a low simmer for 17 to 20 minutes or until rice is tender. Remove from heat and let sit for 5 minutes. Fluff with a fork and serve.  Enjoy!


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