Ingredients

The following ingredients have 7 Servings
  • 1 cup uncooked orzo pasta
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 medium onion (chopped)
  • 1/2 cup chopped celery
  • 1 cup uncooked jasmine rice (thoroughly rinsed)
  • 4 cloves garlic ( finely minced)
  • 3 2/3 cups low sodium chicken broth
  • 1 bay leaf
  • 1 1/2 teaspoons chicken bouillon
  • 1 teaspoon dried parsley
  • 1/2 tsp EACH dried oregano, salt
  • 1/4 tsp EACH dried thyme, pepper
  • 1/8-1/4 teaspoon red pepper flakes
  • 1 cup frozen peas, thawed
  • 1/4 cup sliced almonds

Instruction

  • Melt butter in olive oil in a nonstick skillet with a tight-fitting lid over medium heat. Add orzo, onions and celery; sauté 3 minutes stirring often.
  • Add rice and cook an additional 3-5 minutes or until orzo is deeply golden and onions are softened. Add garlic and stir for one minute. Add chicken broth, bay leaf and all seasonings.
  • Cover and increase temperature to high. As soon as rice is simmering, reduce to LOW and cook for 10 minutes. Stir, replace lid and cook an additional 5-8 minutes or until liquid is absorbed. If the liquid absorbs before the rice is al dente, add up to 1/4 cup additional liquid.
  • Add peas to pot, and fluff to combine with a fork. Replace the lid, and let the rice sit for 10 more minutes.
  • Remove lid, add almonds and fluff with a fork to distribute. Add salt to taste, as needed. Garnish with chopped fresh parsley, if desired.