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Forbidden Rice Pilaf
Yield: 4-6 servings 1x
Prep: 15 minsCook: 45 minsTotal: 1 hour
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Ingredients
- 2 tablespoon extra virgin olive oil
- 1/2 cup dry orzo
- 1 cup forbidden rice
- 2 tablespoons butter
- 1 cup sweet onion diced fine
- 1/2 cup celery diced fine
- 1 cup carrots shredded on large holes of box grater
- 1 tablespoon garlic, minced fine
- 1 15–ounce can chicken stock
- 1/4 cup water
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup currants
- 1/2 cup pecans
Instructions
- In a 2-quart sauce pan with tight fitting cover, heat olive oil over medium heat. Add orzo and rice and toss and stir for five minutes until orzo has browned. Remove to a bowl and hold for later.
- Add butter to hot pan and add onions, celery, carrots and garlic and cook for five minutes.
- Add reserved browned rice and orzo, stock, water, bay leaves, salt, pepper and currants. Bring to a boil, cover and reduce to low heat.
- Cook covered for 25 minutes on low. Remove from heat and let sit five minutes.
- While rice is cooking, coarsely chop pecans and toast in a dry sauté pan over medium heat for about five minutes to brown.
- After the rice sits for five minutes, stir in toasted pecans and serve.
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