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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 9 reviews
By EverlyMama
Atlanta, GA
on July 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fast and delicious side dish! Even my picky hubby ate it. I will definitely make this again.
By natashap74_13053543
Pacoima, 43
on August 27, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great side dish to go with so many different main dishes. Everyone loved it! I added spinach because I didn't have arugula and regular grated parmesan cheese. It was wonderful and I know I will make it again. = Great job Rach.
Read all 9 reviews