Servings: 1 Serving
Calories: 338kcal
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
- 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.
- 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 about 15 minutes and check to see if the rice is tender and the water has been absorbed.
- 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.
- Remove from the heat. Taste and add salt if needed. Let rest for 5 minutes and fluff with a fork before serving.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 66g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Natural Sugar: 1g
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