Rice Pilaf sounds like something a gluten-intolerant person should be able to eat, when in fact, there are often tiny grains of wheat-based orzo nestled in with the rice. The orzo adds a nice, al dente bite and butter adds a rich, savory flavor, and it’s a delicious and easy side dish, so I decided to make a version for those of us with food allergies and intolerances.
With Earth Balance instead of butter and quinoa-based orzo (I love Andean Dream’s), it has all of the flavor of the original but none of the allergens.
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- Small stock pot with a lid
- 2 tbsp soy-free Earth Balance
- ½ cup gluten-free orzo (I love Andean Dream's quinoa orzo)
- ½ cup Vidalia onion, diced small
- 2 garlic cloves, minced
- salt and pepper, to taste
- ½ cup dry, long-grain white rice (jasmine or basmati are both delicious in this recipe)
- 2 cups chicken stock (or, if you want to make it vegan, vegetable stock. For all stocks, I love Kitchen Basics)
- flat-leaf parsley
- Heat a small stock pot over medium, then add Earth Balance and allow to melt.
- Add gluten-free orzo and cook, stirring frequently, until it’s beginning to brown.
- Stir in onion and cook until it’s fragrant and translucent, then add garlic, season with salt and pepper and cook for an additional minute.
- Add the rice, stir, then carefully pour in the chicken stock.
- Bring the mixture to a boil over high heat.
- Reduce to a simmer, cover with the lid and cook until the stock is absorbed, about 20 minutes.
- Remove from the heat, fluff with a fork, garnish with parsley if desired, and serve.