Italian Rice Pilaf

Ingredients

• ¾ tsp olive oil
• ¼ cup orzo pasta (can use gluten free pasta)
• ¼ cup jasmine rice (can substitute plain long-grain white rice)
• 1 cup water
• 1 ½ tsp vegetable bouillon (can substitute chicken bouillon)
• 1 pinch crushed red pepper flakes (or to taste)
• ⅔ leaves fresh basil leaves (large leaves, very thinly sliced*)
• ½ tsp rosemary (fresh, minced*)
• ½ tsp oregano* (fresh)
• ½ tsp thyme* (fresh)
• 1 ½ tsp Italian parsley (fresh, chopped)
• ⅛ tsp kosher salt (if needed)

Instructions

1. Heat olive oil in large skillet over medium-high heat. Add the orzo and stir to coat. Saute for 3 to 5 minutes, stirring frequently, until the orzo is lightly browned.
2. 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.
3. Cook for about 15 minutes and check to see if the rice is tender and the water has been absorbed.
4. Once the rice is tender, add the fresh herbs, stir, and taste. Cook for an additional 1 to 2 minutes if the water has not been absorbed.
5. Remove from the heat. Taste and add salt if needed. Let rest for 5 minutes and fluff with a fork before serving.

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