Recipe by Outta Here
Garlic and fresh herbs flavor this orzo/rice combination pilaf. Vegetable broth may be used for chicken broth.
Top Review by Pesto lover
I knew this would be good, but it was even better than expected. I served this as part of a Greek buffet meal. I doubled the recipe and even so, none left over. I will make this again next week, it's that good, with a baked chicken. Thanks for the recipe.
- 1 tablespoon olive oil
- 6 garlic cloves, peeled and thinly sliced
- 1⁄2 cup orzo pasta, uncooked
- 1⁄2 cup long grain rice, uncooked
- 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 1⁄3 cup water
- 3 green onions, thinly sliced
- 1⁄3 cup fresh basil leaf, thinly sliced
- 1⁄4 cup fresh Italian parsley, minced
- 1⁄4 teaspoon salt
Directions See How It's Made
- In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn.
- Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
- Stir in broth and water.
- Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed).
- Stir in the onions, basil, parsley and salt.
- Serve. Sprinkle some grated Parmesan on top if desired.