Eggplant Rice Pilaf
Tender Baldo rice with browned eggplant, tomato, onion, butter and fresh dill.
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Rice Pilaf with Orzo
Arpa Şehriyeli Pirinç Pilavı
Buttery white rice and golden toasted orzo, gently simmered and rested until the grains are separate.
- Prep
- 10 min
- Cook
- 25 min
- Rest
- 30 min
- Total
- 1 hr 5 min
- Servings
- 6
Ingredients
Method
Rinse the rice in several changes of water until mostly clear. Cover with warm water and soak for 20 minutes, then drain thoroughly. The measured hot water in the ingredient list is reserved for cooking.
Melt the butter with the oil in a wide heavy saucepan over medium heat. Stir in the orzo and toast for 3–5 minutes, stirring constantly.
The orzo is evenly golden brown, not blackened; lower the heat if the butter starts to burn.
Add the drained rice and stir gently for 2–3 minutes to coat the grains.
Pour in the measured hot water and add the salt. Stir once, bring to a gentle boil, then cover and reduce to the lowest heat. Simmer for 12–15 minutes. If the water is absorbed but the rice remains firm, add a small splash of hot water and continue covered.
Püf noktası · Kitchen tip
Moisture Control
Cook grains by absorption
Match the liquid, covered cooking and resting stages to the grain and recipe.
The grains are tender and the cooking liquid is absorbed. Rice brands can require different amounts of water.
Remove the pan from the heat and rest, covered, for 10 minutes. Fluff gently with a fork and add black pepper if using. Serve promptly.
Cool leftover rice quickly in shallow containers, ideally within 1 hour, and refrigerate. Keep for no more than 24 hours before reheating, reheat until steaming hot throughout, and reheat only once.
Cooking guidance
Use Baldo white rice for this version. Orzo is rice-shaped wheat pasta, not a variety of rice. A wide heavy pan with a close-fitting lid helps the grains cook evenly.
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