- 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
- 308
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 19 mg
- Sodium
- 177 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
- 308
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 19 mg
- Sodium
- 177 mg
Ingredients
Directions
- 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.
