- 2 tablespoons butter
- 1/3 cup orzo pasta
- 2 tablespoons chopped fresh thyme
- 1 shallot, chopped
- 1 clove garlic, finely chopped
- 1 cup long-grain rice
- 2 cups chicken stock
Melt the butter in a medium pot over medium heat. Add the orzo, thyme, shallots and garlic and cook until the orzo is golden brown and the shallots are softened, 3 to 4 minutes. Stir in the rice, then add the chicken stock. Bring to a boil, then reduce the heat and simmer, covered, for 18 minutes. Fluff with a fork and serve.