Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil or unsalted butter ( (or combination))
  • 1/4 cup orzo, Note 1
  • 1/2 cup long-grain rice, Note 1
  • 1/4 cup chopped green onion or onion
  • 1 1/2 cups broth, Note 1 ((vegetable, chicken or beef))
  • 3 tablespoon fresh dill, chopped
  • 1-2 teaspoons lemon zest,
  • 1 tablespoon lemon juice (or more to taste)
  • salt and black pepper to taste ((about 1/4-1/2 tsp))
  • 3 tablespoon fresh parsley, chopped
  • 8-10 medium asparagus stalks, cut into pieces (OPTIONAL)

Instruction

  • SAUTÉ ORZO, RICE, ONIONS: Heat oil/butter in skillet to medium-high heat. Add orzo, rice and onions and sauté, stirring for about 5-6 minutes, until half of orzo and rice turns light golden brown.
  • ADD BROTH, HERBS AND SIMMER: Add broth, lemon, zest, dill, salt and pepper. Bring to boil. Cover, lower heat and simmer for about 15-20 minutes until broth is absorbed and rice/orzo is tender. (If adding asparagus: add asparagus pieces to skillet 4-5 minutes before the rice-orzo finishes cooking. Cover and continue cooking). Mix in parsley. Taste and adjust seasonings (adding more salt, dill or lemon zest if desired) and serve immediately.