• 2 tablespoons butter
• 1/3 cup orzo
• 2 tablespoons fresh thyme, chopped
• 1 shallot, chopped
• 1 clove garlic, finely chopped
• 1 cup long grain rice
• 2 cups chicken stock

Melt the butter in a medium size pot over medium heat. Add the orzo, thyme, shallot and garlic and cook until the orzo is golden brown and the shallots are softened, 3-4 minutes. Stir in the rice, then add the chicken stock. Bring to a boil, then reduce the heat and simmer, covered, for 18 minutes.


Fluff with a fork and serve.

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