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extra-virgin olive oil carrot red onion orzo pasta Basmati rice low-sodium garbanzo beans bay leaf kosher salt scallions basil mint leaves
Viewed: 75 - Published at: 5 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 4 ounces sliced prosciutto, roughly chopped
- 1/4 cup 1/4-inch-diced carrot
- 1/4 cup 1/4-inch-diced red and green bell peppers, seeded and membrane removed
- 1 small onion, cut into 1/4-inch dice
- 1 cup orzo pasta
- 1 cup basmati rice
- 3 cups low-sodium chicken broth
- Juice of 1/2 a lemon
- 1 cup canned garbanzo beans, drained and rinsed
- 1 bay leaf
- Kosher salt and freshly cracked black pepper
- 1/4 cup sliced scallions
- 2 tablespoons torn fresh basil leaves
- 2 tablespoons torn fresh mint leaves
Method
- Bring the oil to medium-high heat in a medium, heavy-bottomed pot with a tightly fitting lid.
- Add the prosciutto and crisp until it is lightly golden and the fat renders, about 1 minute.
- Add the carrots, peppers and onions and cook until softened, about 3 minutes.
- Stir in the orzo and rice.
- Toast until the grains are all evenly coated with oil, about 3 minutes.
- Pour the broth and lemon juice into the same pot.
- Bring to a boil.
- Add the garbanzos and bay leaf and stir to combine.
- Cover, reduce the heat to medium-low and simmer until the orzo and rice are tender.
- Remove from the heat once the liquid is fully absorbed, 12 to 15 minutes.
- Let the pilaf stand, covered, for 5 full minutes.
- Fluff with two forks, remove the bay leaf and season with salt and pepper.
- Stir in the scallions and serve garnished with the basil and mint leaves.
