Description
Michael Symon’s rice pilaf brings Mediterranean warmth to your table with aromatic herbs and toasted rice. Perfect alongside grilled meats or as a standalone side, this simple yet elegant dish delivers rich flavor and comforting texture you’ll crave again and again.
Ingredients
Scale
Primary Grains:
- ½ cup orzo
- 1 cup long grain white rice, rinsed
Seasonings and Spices:
- ¼ teaspoon coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
Base and Herbs:
- 2 tablespoons (30 milliliters) olive oil, divided
- ½ large onion, diced white or yellow
- 3 large garlic cloves, minced
- 3 cups (710 milliliters) stock, vegetable or chicken
- ½ cup fresh parsley, chopped
Instructions
- Warm a cast iron skillet or deep cooking vessel with 1 tablespoon olive oil over medium temperature.
- Introduce chopped onions and minced garlic, sautéing until fragrant and translucent, approximately 60 to 90 seconds.
- Prepare stock beforehand, ensuring it reaches room temperature to promote even cooking and prevent temperature disruption.
- Incorporate orzo into the pan, thoroughly coating the grains and stirring continuously for three minutes to develop a golden, toasted essence.
- Introduce rice and remaining olive oil, meticulously coating each grain and toasting until grains become translucent and slightly golden, approximately four to five minutes.
- Sprinkle onion powder, coriander powder, paprika, and salt evenly across the rice mixture, stirring to distribute seasonings uniformly.
- Gradually pour warm stock into the pan, maintaining a steady stream while stirring gently to prevent grain clumping.
- Increase heat momentarily to initiate boiling, then reduce to low-medium, covering the pan and allowing rice to simmer for 15-18 minutes.
- Remove from heat source, allowing residual steam to complete cooking process, and let the rice rest, covered, for an additional three minutes.
- Uncover, delicately fluff rice with a fork, garnish with freshly chopped parsley, and serve immediately while maintaining optimal temperature and texture.
Notes
- Toast grains carefully in butter until they reach a golden, nutty color for deeper flavor development.
- Warm stock helps ingredients blend seamlessly and prevents temperature shock during cooking.
- Gently fold parsley at the last moment to preserve its bright green color and fresh herb essence.
- Keep stirring continuously to prevent sticking and ensure even heat distribution.
- Select high-quality chicken or vegetable stock for a more robust and rich underlying taste.
- Allow dish to rest briefly after cooking, letting flavors meld and textures settle.
- Pat herbs dry before chopping to maintain maximum flavor and prevent excess moisture.
- Use a wide, heavy-bottomed pan for more consistent heat and better grain movement.
- Consider replacing water with stock to intensify overall dish complexity.
- Fresh herbs elevate the final presentation and add a vibrant, aromatic finish.
- Adjust seasoning gradually, tasting as you go to achieve perfect balance.
- Room temperature ingredients blend more smoothly and cook more evenly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Snacks
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg