Rice Pilaf:
3 cups cooking liquid (water or combination of water and chicken stock)
2 Tbsp butter
1 cup white rice
1 cup orzo (found in the pasta department)
1 tsp salt
½ tsp parsley
½ tsp sage
½ tsp rosemary
½ tsp thyme
sprinkle of pepper
¼ cup slivered almonds (optional)
Garnish with parsley flakes and sliced almonds
In a saucepan, bring liquid to a rolling boil.
In the meantime, melt butter in a skillet on medium heat. Add rice, orzo, salt and spices...slivered almonds if you like. Stir to mix in butter, spices and to lightly brown. Turn down the rice as low as possible. Pour boiling liquid into the skillet…carefully because the water will be further heated by the hot rice. Cover with a lid and leave on low heat for 20 minutes to finish cooking.
Turn off heat and remove the lid to see how you did!
Fluff up the rice with a fork. Transfer to a serving dish and garnish.
