Rice Pilaf

Rice Pilaf

We decided to barbecue for dinner one night when my parents were here and my dad wanted shish kabobs so I decided to make a rice dish to go with it and found this Rice Pilaf recipe on a blog called “A Family Feast” so decided to give it a try.  It was pretty easy and really yummy, everyone liked it.

For the shish kabobs, we just chopped up some chicken breasts and some steaks into good size chunks and then also we did yellow onions, red onions, zucchini, mushrooms and  green/red/orange/yellow bell peppers.  I read online that if you soak your bamboo skewers before cooking that it would help the sticks not to burn as quickly and as an extra bonus it also helps the food slide off the skewer easier.  Now here’s the rice:

1/2 cup uncooked orzo pasta

1 tablespoon olive oil

3 tablespoons butter

1 cup chopped onions

1 cup uncooked long grain white rice

2 large cloves garlic, minced

2 bay leaves

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

3 1/2 cups chicken stock

1  Preheat oven to 350.

2  In Dutch oven over medium heat, dry toast raw orzo stirring constantly until light walnut color, 3 – 4 minutes.  Remove orzo and set aside.

3  Add olive oil and butter.  Once butter is melted, add onion and rice and saute for 5 minutes stirring occasionally or until onions are translucent.  If rice starts to get brown, remove from heat before going to next step.

4  Add garlic and stir for 1 minute then add bay, thyme, pepper and browned orzo.  Stir and add chicken stock.

5  Stir once, cover and place in oven for 30 minutes untouched.

6  Remove from oven and discard bay leaves.  Fluff rice and add salt as needed.

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