Basmati Rice & Orzo

Ingredients

• 1 1/3 c basmati rice
• 1 T butter
• 1 T vegetable oil (sunflower oil is suggested by Ottolenghi)
• 1/2 c (scant) of orzo
• 2 1/2 c chicken stock
• 1 tsp salt

Wash the basmati rice well, then place in a bowl and cover with water.  Allow it to soak for 30 minutes, then drain (note: I was in a hurry and only soaked the rice for 10 minutes and it seemed to cook fine).

Heat the butter and oil over medium high heat in a medium sauce-pan which has a lid.  Add the orzo and saute, stirring regularly, for 3-4 minutes or until the grain are dark golden (note: I think I almost burned them, so be cautious here).  Add the stock, bring to a boil, and cook for 3 minutes.  Add the drained rice and salt, bring to a gentle boil, stir once or twice, cover the pan and simmer over very low heat for 15 minutes.  Don’t be tempted to uncover the pan.

Turn off the heat, remove the lid, and quickly cover the pan with a clean tea towel.  Place the lid back on top of the towel and leave for 10 minutes.  Fluff with a fork before serving (another note here: I had never tried this before, and the result was perfect.  I highly recommend the towel-covering/steaming).