lebanese-restaurant-rice-pilaf

🥘 Ingredients

• parboiled long-grain white rice
  3 cups
• butter
  1/4 cup
• olive oil
  2 tablespoons
• orzo pasta
  1/2 cup
• water
  4 cups
• salt
  1 tablespoon
• olive oil
  2 tablespoons
• slivered almonds
  1 tablespoon
• butter
  1/4 cup
• tahini
  1 tablespoon

🍳 Cookware

• skillet

1. 1

   Fill a large bowl with water. Add parboiled long-grain white rice and let soak for 10 minutes; drain and rinse until water runs clear.

   parboiled long-grain white rice: 3 cups
2. 2

   Heat butter and olive oil in a skillet over medium heat; cook and stir orzo pasta in hot butter-oil mixture until lightly browned, about 5 minutes.

   butter: 1/4 cup, olive oil: 2 tablespoons, orzo pasta: 1/2 cup
3. 3

   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.
4. 4

   Pour water over rice mixture and add salt ; stir and bring to a boil. Cover the skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about ⏱️ 20 minutes .

   water: 4 cups, salt: 1 tablespoon
5. 5

   Meanwhile, heat remaining olive oil in a separate skillet over medium heat; cook and stir slivered almonds until toasted and fragrant, about 5 minutes.

   olive oil: 2 tablespoons, slivered almonds: 1 tablespoon
6. 6

   Stir in remaining butter and tahini until almonds are evenly coated.

   butter: 1/4 cup, tahini: 1 tablespoon
7. 7

   Mix almond mixture into rice mixture.