Red Meat Allergy Friendly Pilaf with Orzo and Toasted Nuts
Total time50 min
Prep time10 min
Cook time30 min
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- ½ cup orzo pasta
- 1 cup long-grain white rice
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
- 2 cups low-sodium chicken broth
- ¾ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup slivered almonds
- 3 tbsp pine nuts
- 1 tsp olive oil
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Toast the nuts: heat the olive oil in a small skillet over medium heat. Add the slivered almonds and pine nuts and cook, stirring frequently, until golden and fragrant, about 3–4 minutes — watch closely, as pine nuts can brown quickly. Transfer to a small plate and set aside.
- 2
Melt the butter in a medium saucepan over medium heat. Add the orzo and cook, stirring constantly, until the pasta is deep golden brown, about 3–4 minutes.
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