Rice Pilaf

Rice is a staple on every Turkish table and is best with lightly fried Orzo

• Olive Oil
• 1/3 c. Orzo
• 1 ½ c. Jasmine Rice
• 3-2/3 c. Boiling Water
• 1 or 2 Chicken Bouillon Cubes
• Salt
• Red Pepper Flakes

1. Coat the bottom of a pot with Olive Oil and heat.
2. Pour in Orzo and stir to coat evenly.
3. Roast for a few minutes until Orzo begins to turn light brown, then add Rice.
4. Stir to coat evenly and roast another 2 minutes.
5. Stir in boiling Water and Bouillon.
6. Stir in Salt and Red Pepper Flakes to taste.
7. Bring to boil then reduce heat and cover.
8. Cook for 15-20 minutes, stirring occasionally.
9. When pilaf looks finished turn off heat and place a paper towel in between the lid and pot. Allow to rest for 5 minutes like this.