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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Food For Thought, Favorite Recipes of Morristown-Beard School. Can be made 30 minutes before serving - just cover and keep warm. Ingredients:
1 tablespoon olive oil |
8 garlic cloves, sliced |
1/2 cup orzo pasta, uncooked |
1/2 cup rice, uncooked |
1 (14 ounce) can chicken broth |
1/2 cup water |
1/2 cup green onion, sliced |
1/4 cup fresh basil, sliced |
1/4 cup fresh parsley, chopped |
Directions:
1. Heat oil in medium skillet over medium heat.
2. Add garlic and cook stirring occasionally until golden, about 5 minutes.
3. Add orzo and rice to skillet and stir well.
4. Cook, stirring occasionally, until pasta and rice are lightly browned.
5. Add broth and water stirring constantly; reduce heat to medium low and simmer, covered, until broth is absorbed, about 20 minutes.
6. Remove from heat.
7. Add green onions, basil and parsley to skillet; stir until just mixed and serve immediately.
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