Rice Pilaf with Arugula

Serve with Lemon Garlic Sirloin Tips and Red White Beans.


  • 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.

What's Fresh from @RachaelRay

Rachael Ray