- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 5 cups
INGREDIENTS
- ½ cup uncooked orzo pasta
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter
- 1 cup chopped onions
- 1 cup uncooked long grain white rice
- 2 large cloves garlic finely minced
- 2 bay leaves
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 3 ½ cups chicken stock
INSTRUCTIONS
- Preheat oven to 350 degrees.
- In a Dutch oven over medium heat, dry toast the raw orzo stirring constantly with a wooden spoon until a light walnut color (3 to 4 minutes). Remove orzo to a bowl and set aside.
- Add the olive oil and butter. Once the butter is melted, add the onions and rice. Sauté for five minutes stirring occasionally or until onions are translucent. If the rice starts to get brown, remove from heat before you proceed to next step.
- Add garlic and stir for one minute. Then add bay, thyme, pepper and browned orzo. Stir and add chicken stock. Be careful – when the stock hits the pan, it will bubble up.
- Stir once, cover and place in the oven for 30 minutes untouched.
- Remove from the oven and discard bay leaves. Fluff rice with a wooden spoon and taste. Add salt to taste, as needed.
source familyfeast
