Forbidden Rice Pilaf

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4-6 servings


  • 2 tablespoon extra virgin olive oil
  • ½ cup dry orzo
  • 1 cup forbidden rice
  • 2 tablespoons butter
  • 1 cup sweet onion diced fine
  • ½ 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
  • ¼ cup water
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup currants
  • ½ cup pecans


  1. 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.
  2. Add butter to hot pan and add onions, celery, carrots and garlic and cook for five minutes.
  3. Add reserved browned rice and orzo, stock, water, bay leaves, salt, pepper and currants. Bring to a boil, cover and reduce to low heat.
  4. Cook covered for 25 minutes on low. Remove from heat and let sit five minutes.
  5. While rice is cooking, coarsely chop pecans and toast in a dry sauté pan over medium heat for about five minutes to brown.
  6. After the rice sits for five minutes, stir in toasted pecans and serve.