I learned to make homemade Pilaf way back in the day from no other than the wonderful Rachael Ray. When I decided to learn how to cook again, pilaf was the very first recipe of hers that I had tried to make. It came out fantastic and I was stoked that I didn’t have to buy the box stuff in the store anymore. SO of course I decided to incorporate all kinds of things into my homemade Pilaf. Nuts, dried fruits ( dried cranberries is SO good in this recipe) mushrooms, you name it and I added it. This recipe takes no time to make and is a great side dish to any protein or simply just by itself.
1/2 box of Vermicelli pasta broken into 1 inch pieces
1 cup Orzo
2 tbsp butter
1 3/4 cup chicken stock
1 cup unsalted Chopped pistachios
Salt and pepper
Finely chopped flat leaf parsley
Chop pistachios into bits. Spread evenly on a baking sheet and roast for 5 mins at 350. Once you can actually “smell” that wonderful roasted nut aroma, remove from oven and set aside.
In a medium pan on medium heat, add butter, broken Vermicelli and Orzo. Stir and cook till brown about 4 mins. Reduce heat to medium low heat and add chicken stock. Cover and simmer for about 15 -20 mins. Add salt, pepper, chopped parsley and Pistachios. Stir, taste for seasoning and serve alongside your favorite protein.
Cooking time: about 25 mins
Serves 4 peeps.
VEG, KF EDF