Preparation:
In 2 quart saucepan, melt margarine over medium-high heat. Add orzo and cook, stirring occasionally, until orzo is browned. Add onion and cook until onion is soft, about 5 minutes.
Add rice and pepper, stirring to coat. Add broth; heat to boiling. Reduce heat to low; cover and simmer 18 -20 minutes, until orzo and rice are tender and all liquid is absorbed.
For Rice cooker: Prepare as above except after adding rice and pepper to skillet put all the ingredients into the rice cooker. Steam 18-20 minutes. (Watch for scorching). |
