Instructions: Heat the oil in a large skillet. Stir in the rice and orzo. While stirring constantly, cook the rice and orzo over medium heat for a minute or two until golden.

Add enough water to the chicken broth to make just slightly less than 2 cups of liquid. Bring the liquid to a boil, then stir into the rice mixture Stir in the remaining ingredients, then lower the heat, cover, and simmer for 25 minutes or until the rice and pasta are tender and the liquid is absorbed. Remove from heat but keep covered. Let stand for 5 minutes. Stir, and serve immediately.

*Variation: add finely chopped fresh parsley, lemon juice and minced onion/scallion. Add grated carrot and minced fresh thyme.

*Fear of Frying: A Sensible Approach to Quick & Easy, Healthy, Low-Fat

Called "Rice pilaf" in the book.

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