Serves: 4
INGREDIENTS
• 2 tbsp butter
• ½ cup orzo
• ½ cup diced onion
• 1–2 cloves garlic, minced
• ½ cup uncooked white rice
• 2 cups chicken or vegetable broth. Use bone broth for richer flavor, low-sodium works well
• Optional vegetables: mushrooms, asparagus, peppers
INSTRUCTIONS
• Melt butter in a lidded skillet over medium-low heat.
• Toast orzo until golden.
• Add onion and cook until translucent.
• Add garlic and cook 1 minute.
• Stir in rice and broth.
• Bring to a boil, then cover and reduce to medium-low.
• Simmer 20–25 minutes until liquid is absorbed and rice is tender.
• Remove from heat, rest 5 minutes, then fluff with a fork.
NOTES
• Add vegetables with the onion or before adding broth.