• 185 gr long grain white rice
• 1/2 to 1 onion
• 50 gr unsalted butter
• 50 gr orzo
• 480 ml homemade chicken stock
• 1 tsp / 3gr DCK salt
• black pepper

• 1-3 tsp minced fresh herb (parsley, thyme, dill, mint depending on flavor profile)

• Optional:

  • 200 grams frozen peas blanched
  • 100-200 grams fresh cucumber grated and salted (~0.5% kosher salt by weight of fresh cucumber)

Minimum time from start: ~50 minutes Steps:

1. Optional Blanch the peas (if using) and reserve
2. Rinse rice with water until it runs clear ~30 seconds, cover, and soak for ~10 minutes then drain through a fine mesh strainer
3. Melt the butter in a 3-quart saucepan over medium heat. Add the onion and cook 5 minutes, then add the orzo and cook ~5 minutes, add the rice, and cook for ~3 minutes.
4. Add stock, salt, pepper, and increase heat to high. Bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed ~10 minutes
5. Optional Salt cucumber if using
6. Remove and replace lid after ~3 seconds. Let stand ~10 minutes. Fluff, and stir in herbs.
7. Optional add in blanched peas, and / or patted dry salted cucumber