Rice Pilaf with Peas
This version of rice pilaf adds peas for extra flavor.
Ingredients
- 2 tablespoons butter
- EVOO – Extra Virgin Olive Oil, for drizzling
- 1/2 cup orzo pasta
- 1 cup rice
- 2 1/2 cups chicken stock
- A pinch saffron threads, optional
- 1 cup frozen peas, defrosted
- 1/4 cup pine nuts
Yields: 6-8 servings
Preparation
In a pot with tight-fitting lid over medium heat, melt butter with a drizzle of EVOO. Add orzo and cook to golden brown, 3-4 minutes.
Stir in rice, saffron (if using) and stock, and raise heat to bring to a boil. Cover pot and cook 17-18 minutes, until tender. Stir in peas and toasted pine nuts.
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