Description
Longhorn Steakhouse Rice Pilaf Recipe: Flavorful rice dish with savory onions, garlic, and broth, perfect for a quick and delicious side.
Ingredients
Scale
- 1 cup (185g) long-grain white rice
- ⅓ cup (60g) orzo pasta (the small, rice-shaped pasta)
- 2½ cups (600ml) chicken broth (use low-sodium if preferred)
- 3 tablespoons (42g) butter
- 1 tablespoon (15ml) olive oil
- ½ medium yellow onion, finely diced (about ½ cup/80g)
- 2 cloves garlic, minced (about 2 teaspoons/6g)
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon turmeric (for that signature golden color)
- Salt and black pepper to taste (approximately ½ teaspoon salt and ¼ teaspoon pepper)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare Your Ingredients Measure all ingredients before beginning. Rinse the rice in cold water until the water runs clear, then drain thoroughly. This removes excess starch and prevents stickiness. Finely dice the onion and mince the garlic.
- Step 2: Sauté the Aromatics In a large saucepan or Dutch oven, heat the butter and olive oil over medium heat. Once the butter has melted and begins to bubble slightly, add the diced onions. Sauté for 3-4 minutes until they become translucent but not browned. Add the minced garlic and cook for another 30 seconds until fragrant.
- Step 3: Toast the Rice and Orzo Add the drained rice and dry orzo pasta to the pan. This is where the magic happens in your Longhorn Steakhouse Rice Pilaf Recipe. Stir continuously, coating each grain with the butter mixture. Continue cooking for 3-4 minutes until the orzo begins turning golden brown and the rice takes on a slightly translucent appearance around the edges. You’ll notice a nutty aroma developing—this is exactly what you want.
- Step 4: Add Seasonings Sprinkle in the dried parsley, thyme, turmeric, salt, and pepper. Stir for 30 seconds to toast the spices slightly, enhancing their flavors and incorporating them throughout the rice mixture.
- Step 5: Add Broth and Cook Pour in the chicken broth, being careful as it may steam vigorously. Stir once to ensure nothing is sticking to the bottom, then bring to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes. Resist the urge to lift the lid during cooking as this releases necessary steam.
- Step 6: Rest and Fluff Once the cooking time is complete, remove the pan from heat but keep it covered. Let your Longhorn rice pilaf rest for 10 minutes. After resting, remove the lid and fluff gently with a fork. Fold in the fresh parsley, adjust seasoning if necessary, and serve warm.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 750mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg