• 1 tablespoon extra virgin olive oil (EVOO)
• 1/3 cup orzo pasta
• 1 cup white rice
• 2 cups chicken stock
• 2 cups chopped arugula
• 2 handfuls grated Parmigiano Reggiano

Heat the EVOO in a sauce pot over medium heat. Add the orzo and toast until deeply golden, 4-5 minutes. Stir in the rice and toss with the orzo. Add the stock and bring to boil. Reduce the heat to a simmer, cover and cook 16-17 minutes until tender. Stir in the arugula and cheese and toss to combine. Transfer to a serving bowl and serve.

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