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
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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By klewis.realtor_...
Manassas, VA
on July 24, 2012
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Pretty good. Kinda bland alone. Did add salt and pepper to taste. We added the sirloin tips to this on top and it tasted good together.
By EverlyMama
Atlanta, GA
on July 08, 2011
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I did it with spinach instead of arugula because that's what I had. It was very nice. A perfect complimentary side dish to something bolder.
By MindaC
on January 05, 2011
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Fast and delicious side dish! Even my picky hubby ate it. I will definitely make this again.
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