Pilaff with Orzo (Şehriyeli Pilav)

Serves 2 – 3

Ingredients

1 cup of long-grain white rice
2 – 3 tbs of orzo
1-½ to 1-¾ cups of hot water or chicken stock
1 tbs of olive oil
2 tbs of butter
1 tsp of salt or to taste

How To Cook

Rinse the rice in a few changes of warm or cold water. Then soak the rice in hot water for about 15 minutes and then drain it thoroughly.

Heat the olive oil in a cooking pot over a medium to low and then stir in the orzo until the colour change to light brown. Add in the butter and rice in it, stir for about 2 to 3 minutes. Pour in the hot water or chicken stock and add in the salt. Close the lid and turn the heat to low. If your lid fits loosely, put a clean kitchen cloth between the lid and the pot.

After about 12 minutes, the liquid should be absorbed, and the rice al dente. Let the rice sit off the heat (turn the heat off), undisturbed with the lid on, for at least 5 minutes.

Ready to be served while it’s warm.

* It is a vegetarian recipe (use hot water instead of chicken/beef stock).

* The orzo could be subtituted with short cuted vermicelli (tel şehriye).