Orzo and Rice Pilaf

Makes 12 servings

1tablespoon extra virgin olive oil 1tablespoon unsalted butter 1⅓cups orzo 1cup chopped onion 1cup chopped celery 1tablespoon minced garlic 1teaspoon kosher salt ¼teaspoon freshly ground white pepper 1cup long grain white rice 4cups chicken stock, nonfat, low sodium 1cup water 1tablespoon freshly chopped parsley

Nutritional information per serving: Calories 159 (15% from fat) • carb. 29g • pro. 5g • fat 3g • sat. fat 1g • chol. 3mg • sod. 293mg • calc. 15mg • fiber 1g

Preheat Cuisinart™ Electric Skillet to 300°F. Add olive oil and butter; stir to coat skillet. When foam subsides, sauté orzo until lightly toasted, about 3 minutes; add onion, celery, garlic, salt and pepper. Stir 1 minute; add rice and stir to combine. Add stock and water; bring to a boil. Reduce heat to a simmer; cook until rice is tender and all the liquid has evaporated, about 15 minutes. Stir, turn off heat, cover and let rest for 5 minutes. To serve, garnish with parsley