Lebanese Orzo and Rice Pilaf

This was another basic recipe that I got from my Mom when we first were married.

1/4 cup orzo
1/2 cup white rice
2 chicken bouillon cubes
1 3/4 cups water
a bit of oil - canola or olive

Heat a small saucepan over med./high heat. Add enough oil to coat bottom of pan. Add orzo and stir over heat until golden brown. Add water and bouillon cubes, then rice. Bring to boil, then reduce heat to low, cover, and simmer until water is absorbed.

Red Beans and Orzo

Jonathan loves this meal! Bridget loves just the beans. So we make it about twice per month.

1 14.5 oz. can chicken broth
1 1/2 cups water
1 1/3 cups orzo (pasta in rice-like shape)
1/4 cup finely chopped onion
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 15 oz. can dark red kidney beans
1/3 - 1/2 cup prosciutto or cooked hams, cut into thin strips (about 1/4 lb.)
1 tbsp. dried parsley
1/2 cup finely shredded Parmesan cheese

Bring chicken broth and water to a boil in a medium saucepan. Add orzo, onion, basil and oregano. Reduce heat to low. Simmer uncovered for 12 to 15 minutes, or until most of liquid is absorbed. Stir frequently. Add kidney beans, prosciutto and parsley. Heat through.

Top each serving with some Parmesan cheese. Makes 4 main dish servings.

Helpful Tips:

If you don't have canned chicken broth, just use 3 1/4 cups water and 2 chicken bouillon cubes and skip both the canned broth and the 1 1/2 cups of water.

To quickly cut up the prosciutto, roll up each piece lengthwise and cut across to make short strips.