traditional Greek rice pilaf

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.