I finally think I’ve got a recipe to share: rice pilaf (let’s start out with an easy one here…). I really like to eat the Rice-a-Roni version of rice pilaf. But I really hate paying a buck for a cup of rice with seasonings on it, and I feel slightly guilty for liking a “just add water!” boxed food so much. So I’ve tried to come up with my own version of the recipe to try and save a little money and perhaps eat a healthier version of rice pilaf. I think I’ve gotten pretty close to matching the taste (though maybe a little less buttery), but regardless, I at least now have a homemade version of rice pilaf that I really like. Use at your own risk

Rice Pilaf

The Pilaf:

2T  butter (salted or unsalted)
1/3c  orzo
2/3c  rice
2c  water

The Seasoning:

1T  flour
1t  powdered milk
1t  dried tarragon leaves
1/2t  dried chives
1/4t  garlic powder
1/4t  table salt
1/8t  onion powder
1  chicken bullion cube
2-4T  chicken broth (optional – used for extra liquid/flavor)

The Making:

Melt the 2T of butter in a pan. Add the rice and orzo and sauté until the orzo is golden brown. Add the water and mix in the Seasoning. Bring the rice to a boil, then cover and simmer for about 20 minutes, or until the liquid has been absorbed. If the rice is still not tender but the liquid has been absorbed, add 1/4c water and continue to simmer.  Sometimes I add in a few tablespoons of chicken broth if I have an open box on hand to add flavor and extra liquid if I have slightly more than 1c of the rice/orzo mixture. If the rice is tender, but there is too much liquid, simmer uncovered until the liquid has been boiled off.

Variations:

For those who prefer a saltier version, try using garlic salt instead of garlic powder, or onion salt instead of onion powder. Using salted butter may change the saltiness slightly as well. You can also optionally add another 1/4t of salt, but I find that to be too salty.

If you prefer a more buttery flavor to your rice pilaf, try adding in 1/2T of butter after you add the water to the pan.

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If you have other suggestions or variations to share, I’d love to hear them. Happy cooking!