Tiny ovals of orzo pasta, toasted golden brown in butter, is cooked in bouillon with long-grain rice to make an easy and versatile side dish. Try tossing with chopped parsley and a grating of Parmesan cheese before serving.
INGREDIENTS (for 5 servings):
- 2 tablespoons butter
- 1/2 cup uncooked orzo pasta
- 1/2 cup long-grain white rice
- 1 cube chicken bouillon
- 2 cups water
In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
Simmer for about 20 to 25 minutes or until all water is absorbed; serve.