Rice pilaf is widely available as a boxed side dish, in a variety of flavors, as well as plain, but it's so easy, that once you make it the first time, you'll reach for this recipe again and again.
No weird ingredients, and you can easily control the amount of fat and sodium by modifying my recipe as you see fit.
"Pilaf" refers more to the cooking method than any actual specific dish. I love the citrusy lemon, sharp pop of pepper, and rich butter in my recipe, but you can add all kinds of herbs and spices to the basic recipe to create your own version.
The rice is first toasted in oil, and then gently simmered in water before adding the orzo. Once both are tender, I add the flavorings to achieve this two-toned, delicious, simple side dish in about half an hour.
Using this method, you'll end up with cooked grains that don't stick together, which is a signature trait of a pilaf dish.
(Scroll down for the printable recipe.)
Lemon Pepper Butter Rice Pilaf
Rinse the rice in a fine-mesh strainer under cold running water to remove any excess starch. Drain well.
In a medium Dutch oven or stockpot, heat a drizzle of olive oil over medium heat.
When the oil is shimmering, add the rice and cook, stirring, until the grains are coated and start to smell nutty, about 3 or 4 minutes.
Add 2 1/4 cups of water, increase the heat to high, and bring to a boil. Then reduce the heat to low, cover the pot, and simmer for 15 minutes, until almost all the water has been absorbed.
Add the orzo and an additional cup of water and bring back to a boil, then reduce the heat again to a simmer and cook, stirring occasionally, until the rice and orzo are tender, and the liquid has been absorbed, about 10 more minutes.
Remove from the heat and add the lemon juice and zest, butter, salt and pepper. Stir to combine and melt the butter, then divide between 4 bowls or plates, and season with additional salt and pepper, if desired.
Be generous with the pepper, you won't be sorry!
