Ingredients

The following ingredients have 9 Servings
  • 2 2/3 cup vegetable broth ((or chicken broth if not vegetarian/vegan))
  • 3/4 cup brown basmati rice ((or other brown long grain rice))
  • 1 tbsp olive oil
  • 1 large shallot (minced)
  • 1 large carrot (cut into 1/4-inch dice)
  • 1 large celery stalk (cut into 1/4-inch dice)
  • 3/4 cup whole wheat orzo ((regular orzo can be substituted))
  • 3 garlic cloves (minced)
  • 1 tsp dried thyme
  • 3/4 tsp kosher salt
  • 1/2 tsp ground pepper
  • 2 tbsp minced flat-leaf parsley

Instruction

  • Combine the chicken broth and basmati rice in a medium saucepan. Bring to a boil, then reduce heat, cover and simmer for 45 minutes (orzo mixture will be added in after 35 minutes - see next steps). ***Be sure the liquid continues simmer. If you have a gas stove, this likely can be achieved with low heat. Otherwise, turn up the heat slightly to maintain a simmer.
  • Heat the olive oil in a large nonstick skillet set over medium heat. Add the shallots, carrot, celery and orzo.
  • Cook, stirring occasionally, until the orzo is lightly toasted, about 10 minutes. Add the garlic, thyme, salt and pepper, and cook for 30 seconds.
  • Once the rice has cooked for 35 minutes, stir in the orzo mixture. Cover the saucepan and cook until the liquid is absorbed, about 10 minutes.
  • Stir in the parsley. Serve.