Warm Wild Rice and Orzo

1. 1

   In a medium saucepan, combine the rice, shallots, chicken broth, and 1 1/3 cups water.

2. 2

   Bring to a boil over high heat, stirring.

3. 3

   Reduce heat to moderately low, cover the pan and simmer until the rice is tender but slightly chewy and most of the liquid is absorbed, about 45 minutes.

4. 4

   Set aside, uncovered.

5. 5

   Fill a medium saucepan with water and add a pinch of salt and bring to a boil.

6. 6

   Add the orzo and bring to boiling, stirring, until tender, about 8 minutes.

7. 7

   Drain well.

8. 8

   Return the orzo to the pan and stir in 1 tablespoons of the olive oil to coat the grains.

9. 9

   *The rice and orzo can be prepared to this point up to 4 hours ahead.

10. 10

    Cover and set aside.

11. 11

    Drain the rice and add it to the orzo.

12. 12

    In a large skillet, heat the remaining 1 tablespoons of olive oil.

13. 13

    Add the scallions and cook, stirring, until just soft, about 1 minute.

14. 14

    Add the orzo and rice and reduce the heat to moderately low.

15. 15

    Cover and cook, stirring frequently, until heated through, about 5 minutes.

16. 16

    Season with salt and pepper to taste and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.