Homemade rice pilaf

Sauté the Aromatics: Warm one tablespoon of olive oil in a cast-iron skillet, deep pan, or cooking pot set over medium heat. Add the garlic and onion and cook briefly, stirring for 60 to 90 seconds.

Stock Note (Pre-warming): If your stock is chilled, it is best to bring it to room temperature first, or gently warm it on the hob or in a microwave-safe jug. Starting with cold stock can significantly extend the time needed to reach a boil.

Toast the Orzo: Add the orzo pasta to the skillet and mix thoroughly until it is fully coated. Allow it to toast for 3 minutes, stirring frequently to prevent burning.

Toast the Rice: Add the remaining tablespoon of olive oil, followed by the rice. Stir well to ensure every grain is coated in the oil. Toast the rice for 4 to 5 minutes, or until the grains begin to appear translucent.

Seasoning: Stir in the spices, garlic powder, onion powder, coriander, paprika, and salt until they are well combined with the rice mixture.

Simmer: Slowly pour the warm or room-temperature stock into the pan. Increase the heat to bring the liquid to a full boil, then immediately reduce the heat to a medium–low setting (a gentle simmer). Cover the pan and cook for 15 minutes (or according to the timing specified on your rice packet). Do not lift the lid during this cooking period.

Resting: Once the 15 minutes are up, remove the pan from the heat and allow the rice to rest, still covered, for an additional 3 minutes.

Serving: Remove the lid, sprinkle with fresh parsley, fluff the mixture gently with a fork, and serve straight away.