Ingredients
8 garlic cloves, peeled and thinly sliced1 tablespoon olive oil1/2 cup uncooked orzo pasta1/2 cup uncooked long grain rice1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth1/3 cup water3 green onions, thinly sliced1/3 cup thinly sliced fresh basil leaves1/4 cup minced fresh parsley1/4 teaspoon salt
Preparation
In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.
