With just a cast iron skillet, five simple ingredients, and a little heat, you can make this Garlic Rice Pilaf right in your own backyard. It’s an ideal, flavorful base for smoked and grilled meats, great for meal prepping, and a reliable side any time you want something comforting and easy.
Garlic Rice Pilaf
If you’re tired of serving barbecue next to plain white rice or on an empty plate, this pilaf is the perfect upgrade. Medium-grain rice and orzo are toasted briefly in butter, then simmered in stock with garlic until tender and fragrant. The toasted orzo adds a subtle nutty note and a slight textural contrast to the fluffy rice. With just five ingredients, about 30 minutes of hands-on time, and one pan, this recipe is easy to make and easy to scale.
Ingredients for Garlic Rice Pilaf
You need only a handful of pantry staples to make this pilaf. These quantities serve about 8 people:
- 2 cups medium-grain rice
- ½ cup orzo pasta
- 2 tablespoons butter
- 5 cups chicken stock (or broth)
- 6 cloves garlic, minced
How to Make Garlic Rice Pilaf
This recipe comes together in three simple steps. Follow these directions for consistent, fluffy results:
- Toast the orzo. Melt the butter in a deep saucepan or cast iron skillet over medium heat. Add the orzo and cook, stirring occasionally, until it turns a light golden color and develops a nutty aroma, about 3–5 minutes.
- Add and cook the rice. Stir the rice into the pan so each grain is coated with butter and toasted bits from the orzo. Pour in the chicken stock and add the minced garlic. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for about 20 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff and serve. Remove from the heat and let the pilaf rest, covered, for a few minutes. Fluff with a fork before serving. Use it as a bed for smoked or grilled meats, serve it alongside vegetables, or enjoy it on its own.
Serving Suggestions
Garlic Rice Pilaf pairs especially well with barbecue and grilled foods. The savory juices and glazes from meats soak into the rice and enhance its flavor. Try these pairings:
- Smoked chicken thighs: Crispy skin and rendered fat over buttery rice make a satisfying weeknight meal.
- Smoked beef brisket: The smoky slices and their juices are a natural match. For a richer result, you can use beef stock instead of chicken stock.
- Hot honey salmon: A sticky, sweet glaze contrasts beautifully with the savory garlic in the pilaf.
- Smoked pork chops: A hearty chop benefits from a substantial side like this pilaf when mashed potatoes aren’t desired.
- Grilled vegetables: A medley of marinated, charred vegetables turns this into a complete vegetarian meal.
Storing Leftovers
Pilaf is best enjoyed fresh, since the toasted orzo and fluffy rice offer the most contrast right after cooking. That said, leftovers store well in the refrigerator. Allow the rice to cool to room temperature, then transfer to an airtight container and refrigerate for 3–4 days. Reheat gently on the stove with a splash of water or stock, or microwave with a damp paper towel over the top to help restore moisture.
Tips and Variations
A few simple tweaks let you adapt this pilaf to your tastes: use vegetable or beef stock instead of chicken for different depth; stir in chopped fresh herbs like parsley or thyme just before serving for brightness; or add toasted nuts or a sprinkle of lemon zest to lift the flavors. For a richer finish, stir in a small pat of butter or a drizzle of olive oil after fluffing.
More Perfect Sides for BBQ
This pilaf pairs perfectly with smoked and grilled meats, but there are plenty of other sides to round out a barbecue spread. Here are a few crowd favorites to consider for your next cookout:
Sides
Best Homemade Coleslaw
Vegetables
Smoked Jalapeño Creamed Corn
Sides
Best BBQ Baked Beans
Sides
Grilled Potato Salad
Simple Garlic Rice Pilaf Recipe
Add this Garlic Rice Pilaf to your cookout menu this weekend, and prepare for compliments. If you try it, come back and leave a rating and comment—feedback helps others and I love hearing about your successes on the grill!
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Recipe
Recipe: Garlic Rice Pilaf
By: Susie Bulloch
Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 8 people
Ingredients
- 2 cups short or medium-grain rice
- ½ cup dried orzo
- 2 tablespoons butter
- 5 cups chicken stock
- 6 cloves garlic, minced
Instructions
- Cook the orzo. In a deep saucepan or cast iron skillet, melt the butter over medium heat. Add the orzo and cook, stirring, until lightly toasted, 3–5 minutes.
- Cook the rice. Add the rice and stir so it is coated in butter. Pour in the chicken stock and add the garlic. Reduce heat to low, cover, and simmer 20 minutes or until stock is absorbed and rice is tender.
- Fluff and serve. Remove from heat, let rest briefly, then fluff with a fork. Serve as a bed for meats or as a side dish.
Nutrition (approx.)
Calories: 286 kcal | Carbohydrates: 50 g | Protein: 8 g | Fat: 5 g | Saturated Fat: 2 g | Sodium: 240 mg
Nutrition information is automatically calculated and should be used as an approximation.
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