Basmati Rice Pilaf with Prosciutto, Garbanzo Beans and Orzo
- 2 tablespoons extra-virgin olive oil
- 4 ounces sliced prosciutto, roughly chopped
- 1/4 cup 1/4-inch-diced carrot
- 1/4 cup 1/4-inch-diced red and green bell peppers, seeded and membrane removed
- 1 small onion, cut into 1/4-inch dice
- 1 cup orzo pasta
- 1 cup basmati rice
- 3 cups low-sodium chicken broth
- Juice of 1/2 a lemon
- 1 cup canned garbanzo beans, drained and rinsed
- 1 bay leaf
- Kosher salt and freshly cracked black pepper
- 1/4 cup sliced scallions
- 2 tablespoons torn fresh basil leaves
- 2 tablespoons torn fresh mint leaves
Bring the oil to medium-high heat in a medium, heavy-bottomed pot with a tightly fitting lid. Add the prosciutto and crisp until it is lightly golden and the fat renders, about 1 minute. Add the carrots, peppers and onions and cook until softened, about 3 minutes. Stir in the orzo and rice. Toast until the grains are all evenly coated with oil, about 3 minutes.
Pour the broth and lemon juice into the same pot. Bring to a boil. Add the garbanzos and bay leaf and stir to combine. Cover, reduce the heat to medium-low and simmer until the orzo and rice are tender. Remove from the heat once the liquid is fully absorbed, 12 to 15 minutes.
Let the pilaf stand, covered, for 5 full minutes. Fluff with two forks, remove the bay leaf and season with salt and pepper. Stir in the scallions and serve garnished with the basil and mint leaves.
Recipe courtesy of Guy Fieri
Recipe courtesy of Robert Irvine