Ingredients

The following ingredients have 5 Servings
  • 2 tablespoon extra virgin olive oil
  • ½ cup dry orzo
  • 1 cup forbidden rice
  • 2 tablespoons butter
  • 1 cup sweet onion diced fine
  • ½ cup celery diced fine
  • 1 cup carrots shredded on large holes of box grater
  • 1 tablespoon garlic, minced fine
  • 1 15-ounce can chicken stock
  • ¼ cup water
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup currants
  • ½ cup pecans

Instruction

  • In a 2-quart sauce pan with tight fitting cover, heat olive oil over medium heat. Add orzo and rice and toss and stir for five minutes until orzo has browned. Remove to a bowl and hold for later.
  • Add butter to hot pan and add onions, celery, carrots and garlic and cook for five minutes.
  • Add reserved browned rice and orzo, stock, water, bay leaves, salt, pepper and currants. Bring to a boil, cover and reduce to low heat.
  • Cook covered for 25 minutes on low. Remove from heat and let sit five minutes.
  • While rice is cooking, coarsely chop pecans and toast in a dry sauté pan over medium heat for about five minutes to brown.
  • After the rice sits for five minutes, stir in toasted pecans and serve.