Turkish Rice

Wash the basmati rice (1.5 cups) thoroughly about 4-5 times until the [water] runs clear.

Soak the [basmati rice] in a bowl of [water] for 20-30 minutes, then drain. (Optional but recommended for best texture). Start 20m timer

In a medium non-stick pot, add the extra virgin olive oil (1 tbsp) and orzo (0.33 cup) and sauté for a few minutes over low-medium heat, continuously stirring until the [orzo] becomes a beautiful golden brown color. Keep your eyes on it as it can burn quickly.

Add the drained [basmati rice], increase to medium heat and sauté together for 3 minutes. Start 3m timer

Pour in the vegetable broth (2 cups) and water (1 cup) with a [pinch of salt] and [pinch of black pepper]. Stir through and wait for liquid to come to a light boil.

Once bubbles appear and the liquid is slightly simmering, place on the lid and reduce to low heat. Cook for 12 minutes. Start 12m timer

At 12 minutes, remove the lid and taste the [basmati rice] to ensure it's cooked (it should be soft and tender). Place a clean kitchen towel or paper towel over the pot and place the lid back on. Allow it to steam for 5-10 minutes off the heat. (If the [basmati rice] isn't cooked or is still crunchy, add water (2 tbsp) or extra [vegetable broth] and allow it to cook for a few more minutes). Start 10m timer

Once ready, take off the lid, remove the towel, and gently fluff the [basmati rice] with a [fork]. Serve up your delicious Turkish rice pilaf and enjoy!