Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/3 cup orzo pasta
• 1 cup white rice
• 2 cups chicken stock
• 2 cups chopped arugula
• 2 handfuls grated Parmigiano-Reggiano

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Instructions

1. Heat the extra-virgin olive oil in a sauce pot over medium heat. Add the orzo and toast until deeply golden, 4 to 5 minutes. Stir in the rice and toss with the orzo. Add the stock and bring to boil. Reduce the heat to a simmer, cover and cook 16 to 17 minutes until tender. Stir in the arugula and cheese and toss to combine. Transfer to a serving bowl and serve.