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Herbed Rice and Orzo

Yield 8 servings


  • 2/3 cup uncooked orzo
  • 2 tablespoons vegetable oil
  • 2 (14 1/4-ounce) cans chicken broth
  • 1/2 cup water
  • 2/3 cup uncooked wild rice
  • 3/4 cup uncooked long-grain rice
  • 1 bay leaf
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon chopped fresh sage or 1 teaspoon rubbed sage
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • Garnishes: Fresh thyme and sage sprigs

How to Make It

  1. Lightly brown orzo in oil in a 3-quart saucepan over medium-high heat for 3 to 5 minutes, stirring often. Remove orzo from saucepan, and set aside.

  2. Add chicken broth, water, and wild rice to saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 10 minutes.

  3. Stir in orzo, long-grain rice, and remaining ingredients. Return to a boil; cover, reduce heat, and simmer 40 minutes or until moisture is absorbed and rice is tender. Remove from heat, and let stand 10 minutes. Remove and discard bay leaf.