Rice-orzo pilaf
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Olive oil |
| ½ | cup | Rice |
| ½ | cup | Orzo |
| 13¾ | ounce | Low-salt chicken broth; plus |
| Water; as needed | ||
| 1 | tablespoon | Chopped fresh parsley |
| 1 | tablespoon | Butter Buds® |
| 1 | tablespoon | Fresh lemon juice |
| ¼ | teaspoon | Salt; optional |
Directions
Heat the oil in a large skillet. Stir in the rice and orzo. While stirring constantly, cook the rice and orzo over medium heat for a minute or two until golden.
Add enough water to the chicken broth to make just slightly less than 2 cups of liquid. Bring the liquid to a boil, then stir into the rice mixture Stir in the remaining ingredients, then lower the heat, cover, and simmer for 25 minutes or until the rice and pasta are tender and the liquid is absorbed. Remove from heat but keep covered. Let stand for 5 minutes. Stir, and serve immediately.
*161 cals, 2½ g fat (15%). *Fear of Frying: A Sensible Approach to Quick & Easy, Healthy, Low-Fat Eating for the Busy Family. (1996) by Virginia N.
White (Chronimed Publishing). *Variation: add finely chopped fresh parsley, lemon juice and minced onion/scallion. Add grated carrot and minced fresh thyme.
Called "Rice pilaf" in the book.
Recipe by: Fear of Frying 1996 Posted to Digest eat-lf.v097.n175 by KitPATh <phannema@...> on Jul 11, 1997
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