Arugula-Basil Rice Pilaf

This is the second part to my pork chop post this week. The recipe is from Rachael Ray’s 365: No Repeats Cookbook. It went nicely with the balsamic-glazed pork but it can also be served with other dishes. Serves 4.

1 6-0unce box of rice pilaf mix
1 tablespoon of butter

1 3/4 cup of water

2 cups trimmed and chopped arugula

15 to 20 fresh basil leaves, shredded or torn

In a medium pot over high heat, combine the butter and water. Cover and bring to a simmer. Add the rice and flavor packet, stir and combine. Reduce the heat and cook for about 18 minutes, covered.

When the rice is done, fluff it with a fork. Add the basil and arugula and serve.

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