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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Mildly flavored and flecked with garlic and fresh herbs, this creamy, versatile side dish can accompany a wide variety of entrees. Plus, itâs a cinch to put together. -Mary Relyea of Canastota, New York Ingredients:
8 garlic cloves, peeled and thinly sliced |
1 tablespoon olive oil |
1/2 cup uncooked orzo pasta |
1/2 cup uncooked long grain rice |
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth |
1/3 cup water |
3 green onions, thinly sliced |
1/3 cup thinly sliced fresh basil leaves |
1/4 cup minced fresh parsley |
1/4 teaspoon salt |
Directions:
1. In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
2. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt. Yield: 4 servings.
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