Ingredients
- 6 tbsp butter or margarine
- ½ cup uncooked orzo pasta or uncooked vermicelli pasta broken into small pieces
- 2 cups uncooked long grain rice
- 4 cups boiling-hot chicken broth
- ¼ tsp salt
- 4 cloves of garlic
- 1 big onion, finely chopped
- 2 carrots, diced small
Make it step by step
- Melt butter or margarine in heavy deep pan or Dutch oven over medium heat.
- Add vegetables and let them be lightly cooked without coloring; using the vegetables would mean you omit the orzo pasta.
- Add orzo pasta (or small broken pieces of vermicelli pasta) and cook, stirring constantly until pasta is golden brown.
- Add rice and stir until rice is well coated with butter. Allow rice to simmer in butter for a minute or two.
- Add boiling chicken broth and salt.
- Lower heat to a simmer, cover pan and cook 25 minutes over low heat until liquid is absorbed.
- Gently fluff with a fork. Let stand for 15–20 minutes before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.