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Wednesday, March 3, 2010

Pantry Rice Pilaf

This is a very easy side. In fact, I tried to keep it as uncomplicated as possible. I think the hardest part is cutting the thin spaghetti. If you’re like me, everything you need to make this version of Rice Pilaf is in your fridge or pantry. That’s why I dubbed it Pantry Rice Pilaf.

Pantry Rice Pilaf
*Serves 4

- 1 cup of white rice
- ½ cup orzo
- ½ cup thin spaghetti, cut into short pieces**
- 2 cups of chicken or vegetable stock/broth
- 1 cup of water
- 2-3 tablespoons of butter
- 1 tablespoon garlic powder
- 1 tablespoon onion power
- ½ teaspoon white pepper (optional)
- S&P

** Keep the cuts to under an inch, I recommend you using kitchen shears and cutting above a large bowl. They tend to fly all over the place.


1. Add butter to a large sauce pan and allow to melt. Once melted, add pastas and rice. Stir to coat in butter and allow to brown. Should take just a few minutes.

2. Once mixture has browned; add stock, water, garlic powder and onion powder. Add white pepper too is you choose. It gives it a bit of a kick. Stir to incorporate and bring to a boil over high heat uncovered.

3. After rice has reached a boil, cover tightly and reduce heat to low. Allow to simmer for 15-18 minutes, stirring occasionally. If rice has absorbed all the liquid and is still crunchy, add a splash of liquid and allow to simmer for another minute.

4. Season with S&P to taste.

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