Rachael Ray: Rachael's Daytime Talkshow

Rice Pilaf with Peas

Rice Pilaf with Peas

This version of rice pilaf adds peas for extra flavor.

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Ingredients

  • 2 tablespoons butter
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • 1/2 cup orzo pasta
  • 1 cup rice
  • 2 1/2 cups chicken stock
  • A pinch saffron threads, optional
  • 1 cup frozen peas, defrosted
  • 1/4 cup pine nuts

Yields: 6-8 servings

Preparation

In a pot with tight-fitting lid over medium heat, melt butter with a drizzle of EVOO. Add orzo and cook to golden brown, 3-4 minutes.

Stir in rice, saffron (if using) and stock, and raise heat to bring to a boil. Cover pot and cook 17-18 minutes, until tender. Stir in peas and toasted pine nuts.

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