Rice and Pasta Pilaf

Recipe by: Cook’s Illustrated May/June 2014, modified by the O’Connor clan

Servings: 4

Amount	Ingredient	Prep Notes
2.25 cups	long grain white rice	eg, Jasmine or basmati rice
4.5 tablespoons	butter
3 ounces (1/2 cups)	orzo
1.5 cups	onion	grated or diced
1.5 clove	garlic	minced
3.75 cups	chicken broth
1 teaspoon	salt
1/4 cups	fresh parsley	minced, much less if using dried parsley
1 pack	kielbasa (optional)

Place rice in a bowl and pour hot tap water over it. Let stand for 15 minutes
Swish around the rice to release any extra starch and pour off water. Rinse with cold water 3 to 5 times
If adding kielbasa, slice it and brown it in a saucepan, then remove from the saucepan and set it aside
Melt butter in a saucepan over medium heat, add pasta and cook until browned
Add onion and garlic, cook until onion is softened but not browned
Add rice and cook until edges start to become translucent, about three minutes
Add chicken broth and salt and bring to a boil. Reduce heat to low, cover, and cook until all the liquid is absorbed, about 10 minutes
remove from heat, place a dish towel over the top of the pan, and then replace the lid. Let stand for 10 minutes
Fluff rice with a fork, add parsley, and kielbasa if using