I arrived at a point in my life where I decided it was no longer acceptable to dump a packet of rice and yellow dust into a pan and call it ‘rice pilaf.’
…but I couldn’t just go on living life without those scrumptious flavors!
This recipe is my standard ‘rice’ side dish recipe. I have a very sensitive tummy, so easy-to-digest rice makes regular appearances on my menu. I feel better knowing exactly what goes into the flavoring of this rice, and that it’s entirely real wholesome ingredients.Making the transition to eating a less processed diet can seem overwhelming, which makes recipes like this great to have on hand. It only takes a few minutes to whip up, and is almost as easy as tearing open that packet of ‘rice side dish’...almost.
- 1 tbsp. butter
- 1/4 c orzo pasta
- 2 c low sodium chicken broth
- 1 1/2 c rice
- 1/3 c frozen peas
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tsp black pepper
- salt to taste
- generous squirt of lemon juice (precisely)
- optional: diced roasted red pepper
In a large skillet that has a cover, melt butter. Add orzo pasta and cook over medium heat until browned. Add in chicken broth and return to simmer. Add in peas, rice and seasonings- adding lemon at the very end. The frozen peas will thaw almost instantly in the hot mixture. Cook covered until rice is tender (about 10 minutes), removed the lid prior to serving so that the rice can dry out a little.
I change up my seasoning blend in this dish all the time! I most frequently turn this into Mexican rice pilaf by swapping out the seasonings for a Mexican blend and the peas for black beans. It tastes fantastic with a Greek seasoning blend as well- extra lemon!
Remember to limit grains/refined carbohydrates (pasta & breads) to about 1/4 of your dinner plate. It’s a bad habit in America to divide a plate up 50% meat and 50% carb-laden side dish. Carbohydrates don’t have to be the enemy, just keep everything in moderation.
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