Buttered Rice with Orzo
Classic rice pilaf with golden toasted orzo, butter, and olive oil, rested until the grains are tender and separate.
By Moow Editorial ·
- After adding the liquid, avoid stirring; rest the covered rice off the heat for 10 minutes before fluffing.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Serves 5
- Prep time: 15 minutes
- Cook time: 20 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of Serves 5.
- Calories: 300 kcal
- Protein: 5 g
- Carbohydrates: 52 g
- Fat: 8 g
- Fiber: 1 g
- Sodium: 738 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Pilaf
Have these measured and ready before you begin.
- about 1 2/3 U.S. cups (400 ml by volume) pilaf rice, preferably Baldo or another medium-grain rice
- about 3 U.S. cups (700 ml) hot water
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons orzo
- 1 1/2 teaspoons salt
Directions
1. Rinse the rice thoroughly and drain it well.
2. Heat the olive oil and butter in a saucepan and toast the orzo until golden.
3. Add the rice and salt and stir for 3-4 minutes, coating every grain.
4. Pour in the hot water, bring to a strong simmer for 3-4 minutes, reduce to medium for another 3-4 minutes, then cover and cook over low heat until the liquid is absorbed.
5. Remove from the heat and rest, covered, for 20 minutes before gently fluffing.
Sources
Contains wheat and milk. Cool leftover rice promptly in a shallow container, refrigerate within 2 hours, and reheat until steaming hot.