This is one of my favorite side dishes with any poultry or fish. I especially like this recipe with our Mama King's Outback Salmon Recipe. Although the pic above shows the recipe made with Fideo Cortado noodles, I absolutely LOVE to make this with the Orzo pasta. Unfortunately, it is really hard to come by in the small town I live in. So, if you have the chance to pick some up....use the Orzo. :)
Servings 4servings
Ingredients
1/4cupuncooked Orzo Pasta or Fideo Cortado
2Tablespoonbutter
3teaspoonschicken boullion (or 3 cubes)
1/4teaspoongarlic powder
1/4teaspoononion powder
1cup uncooked rice
1Tablespoonlemon juice
2cupswater
Instructions
In a skillet, saute raw pasta with butter until browned. Do not let this burn. Remove from heat. Stir in all the seasonings, rice and water. Bring to a boil, stirring occasionally. Lower temperature to low and let simmer for 20 minutes or until rice is tender and all liquid is absorbed. Fluff with a fork.
Hint: I have also made this in my rice cooker. I just browned the pasta and added it in with my other ingredients. It comes out great.