• 2 tablespoons butter
• 1/2 cup orzo or 1-inch pieces of broken thin spaghetti
• 1 1/4 cups long grain white rice
• Salt and pepper
• 2 1/2-3 cups chicken stock
• 3-4 tablespoons dried cranberries
• 1 bunch scallions, white and green parts separated, then chopped
• 1 large navel orange, zested, then peeled and chopped
• 2 tablespoons fresh rosemary, chopped
• 1 bay leaf
• 1/2 cup flat leaf parsley, chopped
• 1/2 cup sliced almonds, toasted
• EVOO, for drizzling

In a large pot, melt the butter over medium heat. Once it foams, add the orzo and cook until golden, 2 minutes. Stir in the rice; season. Add 2 1/2 cups stock, the cranberries, scallion whites, orange zest, rosemary and bay leaf. Bring to a boil, then cover, reduce heat to low and cook until the rice is tender, 17-18 minutes, adding the remaining 1/2 cup stock, if needed. Discard the bay leaf.


Transfer the mixture to a serving dish and toss with the chopped orange, scallion greens, parsley and almonds. Season, then drizzle with EVOO.

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