I love rice pilaf as a side dish, especially with chicken or shrimp. However, usually it tends to look bland just because of the color. Usually the only color you get this it is some green from celery or parsley.
Well this colorful baked rice pilaf I am sharing today is full of color! The color all come from adding in a variation of vegetables. You get a pop of red from red bell pepper along with orange from carrots. Then there is green from celery, green onion, and parsley. This is an awesome side dish for when you need some color on your plate.
- 2 Tbsp butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 3 cloves minced garlic
- 1 cup dry orzo pasta
- 1 cup white rice
- 2 1/2 cups chicken broth
- 1/2 cup diced carrots
- 1/2 cup diced red pepper
- Salt and pepper, to taste
- 2–3 chopped green onions (green tops only)
- 2–3 Tbsp fresh chopped parsley
- Preheat oven to 375 degrees.
- In a large skillet, melt butter over medium heat. Add in onions, celery, and garlic and saute for 3-4 minutes until softened. Turn up to medium-high and stir in orzo. Cook for about 5 minutes until orzo is a deep.
- Mix in the rice, carrots and peppers. Pour into 9 x 13 inch casserole dish. Pour one cup of the chicken broth over the rice mixture and stir.
- Cover and bake at 375 degrees for 25 minutes. Remove cover and stir in the remaining broth. Cover back up and bake for an additional 35 minutes, or until rice is tender.
- Fluff rice with a fork, then season with salt and pepper, to taste. Mix in green onions and parsley just before serving. Serves 8-10.
Recipe adapted from Let’s Dish Recipes.