Description

You will love this Italian twist on a classic dish. Pair this wonderful side dish with your favorite main meat dish like meatloaf, chicken or steak. Use vegetable bouillon or vegetable base if you are wanting a vegetarian version.

Ingredients

• 2 T. unsalted butter
• 1 c. orzo pasta or short vermicelli
• 1 c. jasmine or plain long-grain white rice
• 4 c. water
• 2 T. chicken base or bouillon
• 1/8-1/4 t. crushed red pepper flakes
• 6 large fresh basil leaves, very thinly sliced
• 2 t. fresh rosemary, minced
• 2 t. fresh oregano
• 2 t. fresh thyme
• 1 T. chopped fresh Italian parsley
• 1/4-1/2 t. kosher salt, if needed

Steps

1. Melt butter in a large skillet over medium-high heat; add the pasta; stir to coat; saute 3 - 5 minutes, stirring frequently, until pasta is lightly browned.
2. Add rice, water, chicken base and red pepper flakes; bring to a boil; stir; reduce heat to low, making sure it is still at a simmer; cover. Cook 16 minutes; check to see if the rice is tender and the water has been absorbed. Add fresh herbs; stir; taste. Cook 1 - 2 minutes if the water has not been absorbed.
3. Remove from the heat; taste; add salt, if needed. Let rest for 5 minutes; fluff with a fork.