Ingredients

• 1 1/2 cups basmati rice
• 1 1/2 cups orzo pasta
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/4 cup minced shallots
• 1 1/2 cups shredded zucchini
• 1 1/2 cups sliced cremini mushrooms
• 3 cups low-sodium chicken stock
• 1 cup seeded and diced Roma tomatoes
• 2 tablespoons chopped Italian parsley leaves
• 1 teaspoon grated lemon zest
• 1/2 cup grated Parmesan
• 1 teaspoon freshly crackled black pepper
• Salt

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Instructions

1. Watch how to make this recipe.
2. In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and pasta. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms and mix to combine. Stir in the stock and bring the mixture to a simmer. Cover and cook for 14 to 16 minutes. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve.