Easy Rice and Orzo
Between sauteing and steaming, this dish has a lovely soft texture. The added seasonings only enrich it and any vegetables you add deliver crunch, brightness and extra flavor.
-
1
cup
long grain rice, wash rice
or use enough for 4-6 servings
-
orzo
use enough for 4-6 servings
-
1/4
cup
vegetable oil
use enough to cover bottom of a skillet
-
Kosher salt
to taste
-
fresh parsley, chopped
to taste or any herb of your choice
-
1/2
cup
frozen corn, thawed or fresh corn on cob, cooked
-
1/2
cup
frozen peas, thawed
-
1/2
cup
frozen carrots, thawed, or fresh, steamed
-
2
cups
boiled water
-
In a large sauce pan, heat oil over medium heat and add the orzo. Lightly brown the orzo, stirring often.
Add the rice and then the water. Stir to combine until everything is well blended. Add the salt and cover and cook on low flame for 20+ minutes, stirring often.
-
While the orzo and rice cook, prepare your veggies. If using frozen veggies, either run under warm water to thaw (place in a strainer and keep rinsing until veggies thaw and separate easily with your fingers) or steam fresh veggies and drain well..
-
When rice and orzo is soft, gently mix in the vegetables. Adjust seasoning to taste and stir. Season with parsley and serve hot.