Vegetable Rice Pilaf

Ingredients 

• 2 tbsp butter
• 1 cup orzo
• 1 cup diced onion
• 4 cloves garlic minced
• 1 cup uncooked white rice
• 4 cups chicken stock
• 2 cups cooked vegetables cut bite-size
• ¼-½ teaspoon kosher salt adjust to taste

Instructions

• Begin by cooking the vegetables of your choice. When the vegetables have finished cooking, chop them bite-size.
• To make the rice pilaf, melt the butter in a small skillet over medium heat. Add the orzo. Cook the orzo, while constantly stirring, until it all turns a golden brown, about 3 minutes.
• Add the garlic and onion, cook for about a minute longer. Pour the broth and the rice into the skillet, increase the heat to high, stir and allow to come to a boil. Reduce heat to low (make sure it is simmering still) and cover with lid.
• Simmer until the rice is tender and the liquid is absorbed, about 18-20 minutes. Season with ¼ teaspoon salt and stir to mix throughout. Remove from heat, let stand for a few minutes and then fluff with a fork before adding the roasted vegetables to the rice.
• Taste the rice and add more salt, only as needed. Sprinkle with parsley and serve warm.