Orzo & Rice with Asparagus and Tomatoes

I made this recipe by combining my Orzo & Rice recipe with one from fortheloveofcooking.net.

INGREDIENTS

2 Tbsp butter

2 Tbsp garlic, minced

1/2 c orzo

1/2 c Jasmine rice

2 c water

2 tsp chicken bouillon

1/4 tsp salt

10-12 asparagus spears, cut into thirds

1 c grape tomatoes, sliced in half lengthwise

1/4 tsp pepper

zest and juice from 1/2 lemon

1 tsp dried parsley

1/4 c Parmesan cheese

DIRECTIONS

Melt butter in a pot over medium-high heat.  Add garlic and orzo and cook until orzo is light brown (about 1-2 minutes).  Add rice, water, bouillon, and salt.  Bring to a boil.  Cover and reduce heat to low.  Cook for 15 minutes and then add asparagus.  Cook 5 more minutes and then remove from heat.  Add tomatoes, pepper, lemon zest and juice, parsley, and cheese.  Mix, cover, and let sit for a few minutes for the cheese to melt.  Serve (great served with fish like tilapia).
–Melanie