Monday, October 25, 2010

Garlic-Herb Orzo Pilaf

I love finding new ways to liven up side dishes. I'm all for regular rice pilaf but this kicks it up a notch - and I love the addition of orzo. Orzo is such a fun little pasta, don't you think?

Start by peeling and slicing the garlic.

Heat the oil in a large skillet over medium high heat and add the garlic

cooking and stirring for 2 minutes. Then add the rice

and the orzo

and continue to cook and stir for 4-6 more minutes until the grains are toasty. Then add the broth

and the water and bring the mixture to a boil. Reduce the heat, cover, and then simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. Stir in the green onions,

the basil and the parsley.

(This recipe calls for fresh herbs - I think it would be even more delicious if you have fresh. I used dried for convenience.)

Stir will to incorporate the herbs and serve hot. Get more ideas at Mouthwatering Monday, Tempt my Tummy Tuesday, Tuesday at the Table , Tasty Tuesday and What's Cooking Wednesday, Ingredient Spotlight.

Garlic-Herb Orzo Pilaf

8 garlic cloves, peeled and sliced
1 Tbsp. olive oil
1/2 cup uncooked orzo
1/2 cup uncooked long grain rice
1 - 14 1/2 oz. can chicken broth (or 1 3/4 cup)
1/3 cup water
3 green onions, thinly sliced
1/3 cup thinly sliced fresh basil leaves (or 1 tsp. dried)
1/4 cup minced fresh parsley (or 3/4 tsp. dried)
1/4 tsp. salt

In a large skillet, heat oil and cook garlic over medium high heat for 2 minutes. Add orzo and rice; cook 4-6 minutes longer or until lightly browned, stirring often.

Stir in broth and water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt. Serves 4.

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