Rice Pilaf with Arugula (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 tablespoon extra-virgin olive oil |
1/3 cup orzo pasta |
1 cup white rice |
2 cups chicken stock |
2 cups chopped arugula |
2 handfuls grated parmigiano-reggiano |
Directions:
1. Heat the extra-virgin olive oil in a sauce pot over medium heat. Add the orzo and toast until deeply golden, 4 to 5 minutes. Stir in the rice and toss with the orzo. Add the stock and bring to boil. Reduce the heat to a simmer, cover and cook 16 to 17 minutes until tender. Stir in the arugula and cheese and toss to combine. Transfer to a serving bowl and serve.
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