Rice Pilaf with Arugula

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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  1. 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.