• 3 tablespoons butter
  • ½ cup orzo pasta
  • 1 cup long grain white rice
  • 3 cups chicken stock
  • A handful of flat leaf parsley, very finely chopped


Serves: 4


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.