EFK Tested

Erickson Rice Pilaf

A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.

Let’s get cooking

Ingredients

Tap an ingredient to check it off while you cook.

1. Melt butter and cook onion until softened.
2. Add rice and orzo and toast until lightly golden.
3. Add stock and salt; bring to a boil. Cover and reduce heat to low.
4. Cook about 15 to 18 minutes, then rest covered 10 minutes. Fluff and finish with parsley.

Standard home kitchen equipment appropriate to the method

Instant-read thermometer where temperature matters

Use clean utensils and refrigerate perishable foods promptly.

Store leftovers in a clean glass container in the refrigerator.