This platter of golden, fluffy, perfect pilaf is so simple to make and positively lovely to eat. Often served as the show-stopper at weddings back in the day when rice was very expensive, pilafi was a dish reserved only for the most special occasions. Even now, when rice is readily available and very inexpensive, this humble dish will wow you every time.
- 1/4 cup olive oil
- 2/3 cup uncooked orzo
- 1 cup chopped onions
- 1 1/2 cups rice
- 1/2 cup slivered almonds
- 1/2 cup golden raisins
- 4 cups vegetable broth1 tsp salt and pepper
- 1 cup chopped parsley
Heat olive oil in 3 quart, or larger, pan over medium heat. Add orzo and cook, stirring often, for 2-3 minutes until orzo begin to brown. Add onions, almonds and rice. Cook, stirring often, for 5 minutes. Watch your pan so ingredients don’t burn!
Add golden raisins, vegetable broth and salt/pepper. Stir well, bring up to a boil. Bring down to a low simmer, cover and cook for 20 minutes.
When done, uncover and fluff rice pilaf with a fork. Plate and garnish with chopped parsley. Pilaf serves 6-8.