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| Lebanese Restaurant Rice Pilaf |
"Took me three tries but I finally nailed a restaurant style Lebanese rice pilaf. Nothing I tried online came close to this and I guess the secret is the right kind of rice, the right rice/water ratio and of course, plenty of butter and oil! Find yourself a good Lebanese yogurt marinade, grill some meats, and get a hold of some hummus. If you're from Southeast Michigan or anywhere else with a large Middle Eastern population, you will feel like you're eating at your favorite place! Trust me."
Ingredients :
- 3 cups parboiled long-grain white rice
- 1/2 cup butter, divided
- 1/4 cup olive oil, divided
- 1/2 cup orzo pasta
- 4 cups water
- 1 tablespoon salt
- 1 tablespoon slivered almonds, or to taste
- 1 tablespoon tahini
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 55M |
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- Soak rice in a bowl of water for 10 minutes; drain and rinse until the water runs clear.
- Heat 1/4 cup butter and 2 tablespoons olive oil together in a skillet over medium heat; cook and stir orzo until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
- Pour water over rice mixture and season with salt; stir and bring to a boil. Cover skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
- Heat remaining olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Add remaining butter and stir in tahini until almonds are evenly coated. Mix almond mixture into rice mixture.
Notes :
- Squeeze a little lemon over the top of the rice at the end for some added tartness.
- Use other roasted nuts like pistachios or cashews or even add some golden raisins for variety.
- Some restaurants also use little pieces of vermicelli or angel hair pasta instead of orzo so you can substitute those, if desired.
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