Originally aired July 25, 2011
- 3 tablespoons butter
- 1/2 cup orzo pasta
- 1 cup long grain white rice
- 3 cups chicken stock
- A handful of flat leaf parsley, very finely chopped
Melt butter in a saucepot over medium heat. Add pasta and lightly brown. Add rice and stir to combine; add stock and bring to boil. Reduce heat to low, cover pot and simmer rice 17-18 minutes.
Turn off heat, fluff with fork and combine with parsley.
Serve alongside Stuffed Chicken Under a Brick.