• 1 tablespoon olive oil
  • 1 cup orzo pasta or gluten free orzo
  • 1 cup jasmine or plain long-grain white rice
  • 4 cups water
  • 2 tablespoons vegetable or chicken bouillon
  • 1/8-1/4 teaspoon crushed red pepper flakes
  • 6 large fresh basil leaves, very thinly sliced*
  • 2 teaspoons fresh rosemary, minced*
  • 2 teaspoons fresh oregano*
  • 2 teaspoons fresh thyme*
  • 1 tablespoon chopped fresh Italian parsley
  • 1/4-1/2 teaspoon kosher salt, if needed


  • Heat olive oil in large skillet over medium-high heat. Add the pasta and stir to coat. Saute for 3 to 5 minutes, stirring frequently, until the pasta is lightly browned.
  • Add the rice, water, bouillon and red pepper flakes. Bring to a boil, stir and reduce the heat to low, making sure it is still simmer, and cover with a lid.
  • Cook for 16 minutes and check to see if the rice is tender and the water has been absorbed. Add the fresh herbs, stir and taste. Cook for an additional 1 to 2 minutes if the water has not been absorbed.
  • Remove from the heat. Taste and add salt if needed. Let rest for 5 minutes and fluff with a fork before serving.

Serves: 4

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