Fluffy and filling!
Table of Contents
Pilaf is suspected to have originated in the Middle East and spread outward to European Mediterranean lands and eastward into India. Having been developed in multiple ways to suit the agricultural staples of its inhabiting regions, pilaf has been everything from a rice-based sauté (as in southeast Asian biryani and African pilau) or a spiced wheat-based dish (like Turkish bulgur pilavi). But whether or not the dish contains wheat-based pasta or rice grains, pilaf has always been deliciously fluffy and nourishing.
Our rice pilaf seeks to explore the depths of pilaf’s rich multi-cultural history, incorporating nutritious long-grain rice and phenomenally flavorful Italian orzo pasta – a bit of East and a bit of West!
Is Rice Pilaf Healthy?
Our rice pilaf is filled with high-fiber long-grain rice and orzo, decorated with a cupboard’s-worth of delicious herbs and spices (which include tantalizing nutritional benefits like vitamins A and K as well as antioxidants and anti-inflammatories), all soaked in delicious and wholesome chicken broth. You can serve our rice pilaf to make any dinner entrée excel, use it as a flavorful foundation for power bowls, or even have a hot helping when you’re under the weather!
In order to make our rice pilaf a totally DEVOUR-able vegan classic, make it with vegetable broth and vegan butter alternatives. If you’re looking to cut down the carb content of our rice pilaf recipe, you can omit the orzo pasta and use cooked rice that’s been frozen to help reduce the amount of digestible starches (thus reducing your glycemic response when eating it!). This also helps ensure your rice pilaf is gluten-free!
Protein-packing your pilaf
Rice pilaf serves as the perfect foundation for power bowls filled with protein and peak flavor! Top your rice pilaf with any of the following recommended protein toppers.
- Vegan Sofrito and Seitan: Pile on the vegan goodness with a vegetable broth rendition of our rice pilaf recipe and toppings like delicious seitan soaked in a sofrito sauce. This Puerto Rican aromatic is one of the best ways to take your rice pilaf up a notch with delicious peppers, tomatoes, onions, and garlic!
- Pork Power Pilaf: Pack on stacks of drained pulled pork to give your rice pilaf a huge punch of protein with that Southern-style flavor! I highly recommend rolling your cooked pulled pork in paper towels to ensure they don’t add any excess fluids, then toss them in your favorite dry rub.
- Rotisserie and Rice: Tender, pull-apart chicken fresh off the spit makes a delicious addition to rice pilaf. Roasted white meat is nutritious and complementary to the aromatics in our recipe for rice pilaf, and dark meat adds that juicy, irresistible flavor!
If you ever need help finding the perfect sources of protein for your vegetarian and vegan dietary needs, check out our article for the best plant-based protein sources.
INGREDIENTS
- 2 2/3 cups low-sodium chicken broth
- 1/3 cup unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon paprika
- Pinch of onion powder
- 2 tablespoon olive oil
- 1/3 cup orzo pasta
- 1 cup long-grain white rice
- 1 tablespoon fresh parsley, chopped
INSTRUCTIONS
Simmer
Prepare broth mixture and simmer.
Brown
Cook orzo until browned.
Combine
Mix in rice, add broth, cover and cook.
Finish
Add parsley, cook until done, then fluff.
Devour!
FAQs & Tips
Rice pilaf cooks easily enough, but it stores even better! Once you’ve got a deliciously moist and fluffy rice pilaf made, you can store it in your fridge for up to 3 days before it starts to dry out – and, even then, reheating your pilaf with a splash of chicken broth/stock can help rehydrate and revive it!
No! Because of the historical origins of pilaf as a dish, many cultures don’t include one or the other when preparing their versions. As such, don’t worry too much about not having either long-grain rice or orzo pasta – it’s just a different kind of authentic!
NO, resistant starch rice is not a keto option – it simply reduces the glycemic response to the carbs in the rice. While it isn’t a keto alternative to freeze your cooked rice, it is an excellent option for those who are hypoglycemic, pre-diabetic, or otherwise struggle with moderating their blood sugars.
Serving Suggestions
Rice pilaf can be served on a cold day to a sick somebody, as the foundation to fantastic protein-packed power bowls, or as an admirable side to any of FFF’s favorite feasts! Dish up some rice pilaf next time you’re making our easy (yet healthy!) cashew chicken sheet pan. If you’re opting to make a vegan alternative to our rice pilaf recipe, try it with breaded cauliflower and coconut curry lentils to get everything you could ever ask for from your vegetables!
Ingredients
- 2⅔ cups low-sodium chicken broth
- ⅓ cup unsalted butter
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon paprika
- Pinch of onion powder
- 2 tablespoons olive oil
- ⅓ cup orzo pasta
- 1 cup long-grain white rice
- 1 tablespoon fresh parsley chopped
Instructions
- Combine chicken broth, butter, salt, garlic powder, black pepper, paprika, and onion powder in a medium saucepan over medium heat. Bring to a simmer, then reduce heat to low.
- Heat olive oil in a large skillet over medium-low heat. Add orzo and cook until browned, about 4–6 minutes.
- Stir in white rice and cook until it turns a bright white color, approximately 5–7 minutes.
- Pour the warm broth mixture into the skillet with the orzo and rice. Stir to combine, bring to a simmer, cover, and cook for 15 minutes.
- Uncover, add chopped parsley, then cover again and cook for an additional 5 minutes or until the broth is fully absorbed.
- Fluff the rice pilaf with a fork before serving. Serve warm.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment