Easy Rice Pilaf w/ Orzo Pasta - Day #1 Thanksgiving Spectacular

Its Day 1 of our big Thanksgiving Spectacular week!  I am so excited to bring you some of my family's tried and true holiday recipes as well as inviting Brandie (thecountrycook) and Sieglinde (SiggySpice) to share some of their family favorites too.  Its a very special week here - stay tuned and don't miss a day!

I think for me the biggest planning part comes with side dishes.  Growing up my mom always had the standard green bean casserole, grandma made dumplings, my aunt brought deviled eggs, my other aunt made her version of the cheesy hashbrown casserole I blogged about and my uncle Robert cranked out about 200 hand rolled butter croissants.  I like all those things but not EVERY holiday!  So I like to mix mine up now I have my own family gatherings and keep it interesting for everyone.  

This year I will be serving a super quick and easy rice pilaf with orzo pasta mixed in.  Its doubly good for the holidays because it can be made ahead of time and just reheated with a bit of butter in a skillet before serving.  (or microwave, who am I kidding?  Its another dirty dish if you break out a skillet.  lol)  This seriously simple pilaf is in fact, one pan cooking and tastes better than any box kind you could possibly get.  Its so easily adaptable for seasoning too.  Add some chicken bouillon, garlic, chopped onions or parmesan cheese and you totally change the flavor.  I have also stirred in an onion soup packet for seasoning and used beef broth and it was out of this world delicious!  This makes about 8 servings so its absolutely perfect for a big holiday meal.  It also freezes very well...not that you'll have any leftover!

Tiny orzo pasta is perfect with rice!

Easy Rice Pilaf w/ Orzo Pasta

1/2 stick of unsalted butter

1 cup of orzo pasta

1 cup of long grain white rice

2 cups of good chicken stock

1/2 cup water
1 Tbsp chicken crystals/bouillon

salt & pepper, to taste

seasonings, optional and to taste

Melt butter in a skillet (that has a lid) over medium high heat until all bubbly.  Add the pasta, stirring frequently till browned.  Add the rice, stock and water. (if using a soup mix packet, as I mentioned above, add here)  Season with bouillon, salt, pepper and your choice of seasonings/herbs.  Stir to combine and bring to a boil.  Reduce heat to a simmer and cover, cooking for 20 minutes or until all the liquid is absorbed and pasta is tender, stirring every so often.  Remove from heat and let sit with lid on for 10 more minutes.  Re-season as necessary, fluff with a fork and serve.

Note:  if the pasta doesn't seem "done" enough to you at the 20 minute mark and the liquid is almost gone, give a small splash of water or stock and continue cooking another few minutes until pasta is cooked to your liking.  

  Coming up tomorrow - my super easy & mega moist Bay & Lemon brined turkey!