orzo and wild rice pilaf

total time:: 30 min

Makes 4 servings

Comments: Replacing half the rice with orzo gives ordinary pilaf a delicious twist. For lunch the next day, combine any leftover pilaf with chopped fresh tomatoes, cucumbers, bell peppers or celery, add a few drops of vinegar or fresh lemon juice, and serve on a bed of lettuce. Cook’s Tip: To boost the pilaf’s nutritional value & fiber content, use a long-grain brown rice. Since brown rice takes about 40 minutes to cook, prepare the recipe as directed but do not toast the rice. Instead, cook the rice in the broth about 20 minutes before adding the orzo. This will allow the rice and the orzo to finish cooking at the same time.

ingredients

2 teaspoons vegetable oil
1/2 small red onion, finely chopped
1/4 cup long-grain white rice (I used brown)
1/4 cup orzo
1 1/2 cups reduced-sodium chicken or vegetable broth
1/4 teaspoon salt
freshly ground pepper, to taste
1 tablespoon chopped flat-leaf parsley

directions

1
Heat the oil in a nonstick saucepan over medium heat. Add the onion & cook, stirring frequently, until softened, about 4 minutes. Add the rice and orzo; cook, stirring constantly, until lightly toasted, 2-3 minutes.
2
Add the broth, salt & pepper; bring to a boil. Reduce the heat and simmer, covered, until tender, 18-20 minutes. Fluff the pilaf with a fork; stir in the parsley. Serve at once.