Aug 22, 2013

I needed a side dish for dinner one night and needed an excuse to open my first box of orzo. After looking around online I found this wonderful recipe and had to give it a try. 

This is a very good recipe! Not only full of flavor but easy to make too! That’s right up my alley! I can easily see us having this again. I love anything flavorful and easy.

The only thing I would do different next time is to serve it with other things that are not as flavorful so that this recipe can shine all one its own! I bet you could even add some ham or chicken to it as serve it as a main course!

  • 1 tablespoon olive oil
  • 6 garlic cloves, peeled and thinly sliced
  • 1/2 cup orzo pasta, uncooked
  • 1/2 cup long grain rice, uncooked
  • 1 (14 1/2 ounce) can chicken broth
  • 1/3 cup water
  • 1/3 cup fresh basil leaf, thinly sliced
  • 1/4 cup fresh Italian parsley, minced
  • 1/4 teaspoon salt
  1. In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn.
  2. Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
  3. Stir in broth and water.
  4. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed).
  5. Stir in the basil, parsley and salt
Original Recipe Source

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