Depending on the saltiness of the chicken stock you use for cooking, the addition of some additional salt may or may not be needed.
½ cup uncooked orzo pasta
1 tablespoon extra virgin olive oil
3 tablespoons butter
1 cup chopped onions
1 cup uncooked long grain white rice
2 large cloves garlic finely minced
2 bay leaves
½ teaspoon dried thyme
¼ teaspoon black pepper
3 ½ cups chicken stock
(Optional) Chopped fresh parsley, for garnish
Preheat oven to 350 degrees.
In a Dutch oven over medium heat, dry toast the raw orzo stirring constantly with a wooden spoon until a light walnut color (3 to 4 minutes). Remove orzo to a bowl and set aside.
Add the olive oil and butter. Once the butter is melted, add the onions and rice. Sauté for five minutes stirring occasionally or until onions are translucent. If the rice starts to get brown, remove from heat before you proceed to next step.
Add garlic and stir for one minute. Then add bay, thyme, pepper and browned orzo. Stir and add chicken stock. Be careful – when the stock hits the pan, it will bubble up.
Stir once, cover and place in the oven for 30 minutes untouched.
Remove from the oven and discard bay leaves. Fluff rice with a wooden spoon and taste. Add salt to taste, as needed. Garnish with chopped fresh parsley, if desired.
Keywords: rice pilaf