Rice pilaf is probably the most common side dish in Middle Eastern meals. It is so versatile and with a few simple changes, it goes with just about everything. Growing up, we had that as a side dish more often than potatoes.
1 cup long grain rice (I use Uncle Ben’s)
1/4 cup orzo
2 Tbs butter
2 cups water or chicken stock (if using water, you will need to add 2 chicken bouillon cubes)
1 tsp salt
1/2 tsp pepper
In a medium sauce pan, melt the butter and add the orzo. While stirring, cook until the orzo is toasted a little bit – 2 to 3 minutes. Add the rice and stir until it toasts a little, about a minute or so. Add the water with bouillon cubes or chicken stock, salt and pepper. Bring to a boil. Turn the heat to low and put the lid to the pan on. Put a folded paper towel Over the pan under the lid to help absorb some of the moisture. Cook on low for 20 minutes. Fluff with a fork and it is ready to serve.