Without remembering how long it took to cook brown rice, I started making this at the same time as I started to grill up some steak tips (indoors) on my griddle/grill. First you start out by tossing the orzo in a pan, and make it nice and brown.
Then, get distracted and forget to take pictures of any other step in the process of making this… Until it’s almost ready to eat… Shame on me. It took so painfully long to cook the rice that I started doing a few other things and didn’t pick up my camera again.
Brown Rice Arugula Pilaf
adapted from Rachel Ray
1 tablespoon extra virgin olive oil
1/2 cup orzo pasta
1 cup whole grain brown rice
2 cups chicken broth (I use bullion cubes, so 2 cubes and two cups of boiling water)
1/2 cup water
1 cups arugula, chopped
1/2 cup grated Parmesan
pinch of salt
ground black pepper, to taste
Damn. This food looks shiny…
1. Heat olive oil in a saucepan or skillet- at medium heat. Add orzo and toast, stirring constantly, until golden, which is about 4 to 5 minutes. Add rice and broth and bring to a boil, still remembering to stir it so it doesn’t stick. Reduce heat to a simmer, cover and cook until rice is tender, this is the longest part of this recipe – it seemed to take FOREVER, but it was probably about 30+ minutes. Remove from heat when the rice is cooked through, add arugula and cheese (to taste, the amounts above are suggested and seemed a bit strong on the arugula end of things, so maybe taste it as you go?), and toss to combine.
Goes well with spicy/sweet steak tips, but would also be good with some grilled or baked chicken, I think.