Rice Pilaf (3 versions)

This is a great side for chicken, beef, fish, or pork dinners. 

2 Tbsp butter

1/2 c. orzo pasta

1/2 c. uncooked Jasmine rice

1/2 c. finely diced onion

*optional's: some grated carrot, chopped celery, chopped green onion, chopped parsley

2 cloves garlic, minced

2 c. chicken broth

Melt the butter in a skillet (one that has a good-fitting lid for later) over medium heat. Stir in onion, carrot, celery, green onion, etc., and cook until onion becomes translucent (about 10 minutes). 

Then add the rice and pasta and toast until  light brown. Then add garlic and cook for additional 1 minute. 

Stir in the chicken broth. Scrape bottom of pan to make sure nothing sticks. Increase heat to high and bring to a boil. Reduce heat to low, cover with lid, and simmer until the rice is tender, and the liquid has been absorbed, 15 to 25 minutes (without removing the lid). Remove from heat and let stand for 5 minutes, then fluff with a fork.

Mushroom Rice Pilaf
Sautee 1 cup of long grain wild rice in a bit of EVOO until toasted.  Add ½ c. mushrooms finely chopped, dried onions, garlic, thyme, salt, pepper, bay leaf, and any other veggies desired such as peas or carrots.  Add 2 ½ cups of vegetable broth or water.  Bring to a boil, cover, reduce temperature to low.  Cook for 25-45 minutes, fluff, and enjoy.

Fluffy No-Oil Rice Pilaf

1/4 c. slivered almonds

1 c. orzo pasta

2 c. rice

Add:

1/2 c. onion

1/2 bell pepper
1-2 cloves garlic

4-5 mushrooms

bit of spinach

Add:

3 c. veggie broth

1/4 c. soy sauce (tamari)

Bring to boil, cover, simmer 20 minutes