Recipe courtesy of Rachael Ray
Episode: Steak In
Save Recipe Print
Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Thyme-Scented Pilaf

Recipe courtesy of Rachael Ray

Red Chard and Rice

Recipe courtesy of Rachael Ray

Lime and Green Onion Rice

Recipe courtesy of Rachael Ray

Spanish Chicken and Rice Soup

Recipe courtesy of Rachael Ray

Coconut-Ginger Rice with Chickpeas and Chiles

Recipe courtesy of Rachael Ray

Thai-Style Pesto with Rice Pasta

Recipe courtesy of Rachael Ray

Salsa Marinated Chicken with Mexican Rice

Recipe courtesy of Rachael Ray

Dandelion Green Gumbo with Good Thyme Rice

Recipe courtesy of Rachael Ray

Beer Braised Shrimp with Louisiana Salsa and Rice

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories