1 tablespoon extra virgin olive oil (EVOO)
1/3 cup orzo pasta
1 cup white rice
2 cups chicken stock
2 cups chopped arugula
2 handfuls grated Parmigiano Reggiano
Heat the EVOO in a sauce pot over medium heat. Add the orzo and toast until deeply golden, 4-5 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 16-17 minutes until tender. Stir in the arugula and cheese and toss to combine. Transfer to a serving bowl and serve.