I absolutely love all kinds of rice, and when cooked right, it becomes a fluffy, filling, and comforting wonder.

Making a pilaf sounds daunting—I’m not sure why. Is it the word pilaf? Regardless, the technique is simple: sauté the vegetables, then add the rice and coat each grain in oil. Add the liquid, cover, and cook until it’s absorbed, and you’ll have a delicious side dish in no time. This is my mushroom version, but feel free to replace the mushrooms with other vegetables.

INGREDIENTS: 

• 3 tbsp olive oil 
• 1 small onion, chopped fine 
• 450 g (4 cups)  brown button mushrooms, cut in half or quarters if large 
• 300 g (1½ cups) long-grain basmati rice 
• 115 g (1 cup) orzo 
• 2 cups (470 ml) hot water 
• 295 ml (1¼ cups) chicken broth, heated 
• Salt and pepper 
• 1 tbsp chopped fresh parsley

METHOD:

1. Sauté the vegetables: In a large flat pan with a lid, heat the olive oil over medium heat. Add the onion and sauté until lightly browned, about 10 minutes. Add the mushrooms and continue cooking, stirring often, until they are tender—about 5 minutes. Season with salt and pepper.
2. Toast the grains: Add the orzo and rice to the pan and stir to coat in the oil. Cook, stirring frequently, until the edges of the rice grains begin to turn translucent—about 3 minutes.
3. Cook the pilaf: Stir in the hot water and broth, bring to a boil, then cover the pan. Reduce the heat to low and simmer until the liquid is absorbed and the rice and orzo are tender—about 20 minutes.
4. Let it rest: Remove from the heat and let stand, covered, for 10 minutes.
5. Finish and serve: Fluff the rice pilaf with a fork, season to taste, and top with chopped parsley.

MAKE AHEAD:

This pilaf can be made up to two days ahead. Store in an airtight container in the fridge. Reheat gently on the stovetop with a splash of water or broth to loosen before serving.