CREAMY ORZO AND RICE

SERVES 6

When I first decided to make this recipe, I planned to use just the orzo. Orzo, by the way, is a rice-shaped pasta. When I got started, I discovered I didn't have enough orzo so I decided to substitute some rice. In doing so, the texture became even creamier, almost like a risotto. And the process is much easier since all of the water is absorbed and there is no pasta to drain. It's a very good side dish.

INGREDIENTS

1 cup orzo, uncooked

1 cup long grain white rice, uncooked

2-1/2 cups water, plus more as needed

1 tablespoon minced fresh garlic

1 tablespoon olive oil

1/2 teaspoon salt

1/2 cup heavy cream

1/4 cup freshly grated Parmesan

1/4 cup chopped fresh chives

2 tablespoons chopped fresh parsley (can use dried)

Salt and pepper to taste

Place the orzo, rice, water, garlic, olive oil and the 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat. Cover; reduce heat to low and simmer for 20 minutes, checking often and adding a little more water if it dries out. (Avoid stirring when checking for water.) After the 20 minutes, add the cream and stir to heat. Then add the Parmesan and heat again. Finally, add the herbs and taste for seasoning. Stir well to combine. Best if served immediately.

Notes: Depending on the age of the rice or pasta, a little more cream might need to be added. You could add any herbs desired.

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