1. Melt half of the butter in a medium sauce pot with a lid over medium heat. Add the onion and carrot. Season lightly with salt and saute until tender, about 6 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove the vegetables to a bowl.
2. Add the remaining butter to the pan. When it melts add the orzo, reduce the heat to medium low, and cook, stirring frequently, until golden brown, about 8 minutes. Do not rush this step. Add the rice and cook, stirring constantly for one minute.
3. Add the reserved vegetables, 1/2 teaspoon salt, and the chicken stock. Increase heat to high and bring to a boil. Cover the pot, reduce the heat to medium low and cook until the rice is cooked through and the liquid is absorbed, 20 to 25 minutes.
4. Uncover, and without stirring, place the peas on top of the rice. Do not stir. Relid and let sit for 5 minutes. Fluff with a fork. Taste for seasoning, adding more salt if necessary.
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|Serving Size: 1 Serving (343g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 108 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 40.4mg||12 %|
|Sodium 422.4mg||15 %|
|Potassium 414.5mg||11 %|
|Total Carbohydrate 30g||9 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 28.2g|
|Protein 9.8g||14 %|
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Calories per serving: 268
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