On Tue, 09 Mar 2010 08:26:49 -0700, "<RJ>" > wrote:

>
>I really enjoy Rice-a-Roni,
>but the sodium content really puts me off.
>
>I figured I could conjure up a batch using pantry items.
>
>Saute rice and orzo until "golden".
>Add a can of beef broth, cover and cook.
>( spices too, of course )
>
>Results tasted good.... definitely not salty.
>Problem is...
>by the time the rice has cooked,
>the orzo pasta has turned to mush !
>
>Maybe a "tougher" pasta ? ideas ?

I cook rice and orzo 50/50 all the time, usually as a pilaf. You're
probably over cooking (and using too much liquid too) so naturally the
orzo will become mushy (so will the rice). I skimp on liquid, like 1
3/4 cups per cup of grains... and I deduct for any liquid in veggies
(onion, celery, peppers, 'shrooms, even garlic and parsely adds
substantial liquid, even fat counts as liquid). I bring all to a
boil, a quick stir, slap the lid back, and immediately turn the heat
down to below a simmer... 12 minutes later remove the pot from the
heat with no peeking and leave covered for a for a full ten minutes,
fool proof perfect.