This stovetop Turkish Rice Pilaf with Orzo is a delicious and easy side dish that goes with just about any meal. With only a handful of ingredients, you can make this restaurant style Pilaf at home! It is incredibly simple to make at home and tastes so much better than the boxed version. Tender, fluffy rice, golden, nutty orzo, and plenty of butter. All cooked together with broth/stock. Serve this Turkish Rice Pilaf with just about anything.
Rinse the rice in cold water at least three times to remove any excess starch. (see note 4)
Pour your broth into a small pan and heat until simmering. Or microwave it until steaming hot.
Place a large skillet (one with a lid) or shallow pan (again with a lid) over medium heat.
Add the butter and oil to the skillet to melt.
Add in the orzo, stir to coat well, then cook the pasta for 4-5 minutes, stirring occasionally, until well browned.
While the pasta is cooking, peel and finely chop the onion and garlic.
Reduce the heat under the skillet, then add the onion to the pasta and saute gently for 4 minutes.
Add the garlic and the rice and stir together until the rice is bright white.
Add the hot broth, salt, and pepper and bring to a simmer.
Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed.
Remove from heat, but don't lift the lid. Let the finished pilaf stand for 5-10 minutes, then fluff with a fork.
Sprinkle the finished pilaf with lemon juice and serve.
Use a long grain white rice for this recipe; that way, the broth volumes will give you perfectly cooked rice.
Use vegetable or chicken broth, just ensure that it is a well-flavored broth.
Use any color of onion. Yellow or brown onions are typical, but white or red will work just as well, or substitute in two shallots instead.
Rinse the rice thoroughly to ensure the finished pilaf will be fluffier.
How to rinse rice Place the rice in a bowl and cover with water. Use your hand to turn the rice over in the bowl, be gentle as you don't want to break the grains. Carefully drain the water away and repeat this process twice more. Once you have rinsed the rice three times, use a fine-mesh sieve to drain the rice. To ensure you have washed away as much starch as possible, place the sieve under the flow of running water for 10-15 seconds. Leave the rice to drain dry.