Okay, so I kind of love blowing peoples’ minds with fun facts.
Fun fact #1: I just spelled “peoples'” like this: peoplese. So fancy.
Fun fact #2: A single brazil nut has over 100% of your daily value of selenium.
Fun fact #3: Rice pilaf is made with rice and pasta.
It true, and it blew Mark’s mind. And I get it. Like, why name something “rice pilaf” when it’s actually half made with pasta? What the what.
I was never really a fan of rice pilaf, but I think that’s just because I always ate it out of a box with a suspicious seasoning packet thrown in for good measure. Or perhaps in a pouch that was microwaved for 90 seconds, scalded my hands as I removed it from said microwave (you can practically feel it right now, right? same.), and then was way way way overcooked.
But that has changed, friends. Homemade rice pilaf? Best thing ever. Two kinds of carbs, ready in 20 minutes, and full of toasty / herby / garlicky flavor.
Sign me the heck up. Heck, sign me the heck up twice.
We have rice literally five times a week for dinner. It’s a lot. And plain rice gets pretty boring after night two. That’s why I love making rice pilaf! It’s a little fancier, a little more fussy, but way more worth it and way more deliciouser.
You start by toasting your orzo pasta. You know orzo. The little short-grain pasta shape that kind of looks like a grain of rice. That’s the stuff.
You toast it in some olive oil until it’s golden brown. It gives it a…well, toasted flavor. Kind of nutty. And it just looks so pretty against the white jasmine rice in the final pilaf situation!
We’re also adding garlic and herbs to this pilaf! Lots of garlic. Like 6 honkin’ cloves. Yum. And some rosemary and thyme. Just chop it up really fine and stir it in.
The smells! The flavors! It just works so well, guys.
You can’t do it wrong! You will love this!
Garlic & Herb Rice Pilaf
|Prep:||Cook:||Yield: 3-4 servings||Total:|
A simple, flavorful, and vegan rice pilaf that's ready in 20 minutes! Herbs like thyme and rosemary, along with a bunch of garlic make this easy rice pilaf a fantastic side or addition to any meal.
- 2 Tbsp. olive oil
- 1/2 cup orzo pasta
- 1/2 sweet onion, chopped
- 6 large cloves garlic, minced
- 1/2 cup white jasmine rice
- 1 and 1/4 cup vegetable stock
- 1 cup water
- 1 small rosemary sprig, leaves removed and minced
- 5 thyme sprigs, leaves removed and minced
- salt + pepper
- Be sure to have all of your ingredients from olive oil - water close to you and ready to use before turning on the stove. This recipe moves quick!
- Add your olive oil and orzo to a medium pot over medium heat. Constantly stir until the orzo is golden brown. Add your onion and add a tiny pinch of salt to help the onion release some of its water, and continue stirring and cook until the onion is starting to get translucent, about 2 minutes. Add your minced garlic, and continue stirring and cooking for about a minute.
- Add your jasmine rice, veggie stock, and water, and bring to a low boil over medium-high heat. Once low boiling, cover, and reduce the temperature to medium-low, and cook for 12-15 minutes, or until everything is tender and the liquid is absorbed.
- Stir in your herbs and season liberally with salt and pepper. Enjoy!
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