Italian Rice Pilaf

2/3  tablespoon		Olive Oil
2/3  dry serving		Pasta, orzo
2/3  cup		Long grain Brown Rice
2-2/3  cups		Water
1-1/3  tablespoons		Vegetable Broth
1/10  teaspoon		Crushed Red Pepper Flakes
4		Large Fresh Basil Leaves, very thinlies sliced
1-1/3  teaspoons		Fresh Rosemary, minced
1-1/3  teaspoons		Oregano
1-1/3  teaspoons		Thyme
2/3  tablespoon		Italian Parsley, chopped
1  dash		Kosher Salt, if needed

Tip: For nutritional information on all the ingredients in Italian Rice Pilaf just click on each ingredient name. Then adjust the serving size for any Italian Rice Pilaf ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat olive oil in large skillet over medium-high heat. Add the pasta and stir to coat. Saute for 3 to 5 minutes, stirring frequently, until the pasta is lightly browned.
Add the rice, water, bouillon and red pepper flakes. Bring to a boil, stir and reduce the heat to low, making sure it is still simmer, and cover with a lid.
Cook for 16 minutes and check to see if the rice is tender and the water has been absorbed. Add the fresh herbs, stir and taste. Cook for an additional 1 to 2 minutes if the water has not been absorbed.