- 1 tablespoon extra virgin olive oil (EVOO)
- 1/3 cup orzo pasta
- 1 cup white rice
- 2 cups chicken stock
- 2 cups chopped arugula
- 2 handfuls grated Parmigiano Reggiano
Heat the EVOO in a sauce pot over medium heat. Add the orzo and toast until deeply golden, 4-5 minutes. Stir in the rice and toss with the orzo. Add the stock and bring to boil. Reduce the heat to a simmer, cover and cook 16-17 minutes until tender. Stir in the arugula and cheese and toss to combine. Transfer to a serving bowl and serve.