1 3/4 Cups Of Jasmine Rice
1/4 Cup Of Orzo Pasta
4 1/4 Cups Of Vegetable Stock
A Minced Garlic Clove
Two Tablespoons Of Olive Oil
3/4 Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
1 1/4 Cups Of Basil Pesto Sauce (You Can Use Store Bought Pesto Sauce Or Use My Recipe Posted On This Web Site On 3/29/10)
A Cup Of Frozen Peas (Thawed)
1/4 Cup Of Chopped Scallions
Preheat the oven to 375 degrees.
Add the olive oil, the garlic, the sea salt and the ground black pepper to a pot with a lid (that is large enough to hold the rice and the vegetable stock). Put the pot on medium high heat. Cook for one minute while stirring the garlic constantly. Add the rice and the orzo. Stir well so that the rice and the orzo get coated with the olive oil and the garlic. Add the vegetable stock. Stir one more time. Bring the mixture to a boil. Cover and place the pot in the oven. Cook for 30-40 minutes until all of the liquid has been absorbed by the rice and the orzo.
Remove the pot from the oven. Stir in the basil pesto sauce, the peas and the scallions. Serve at once.
