- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 320
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 10 mg
- Sodium
- 303 mg
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 320
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 10 mg
- Sodium
- 303 mg
Ingredients
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.
