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         Title: Rice Pilaf   
    Categories: Pilafs   
         Yield: 4 Servings   
      
         1 c  Long-grain white rice   
         2 tb Butter   
       1/2 md Yellow onion (3/4 c);   
              - finely chopped   
       1/2 c  Dry orzo pasta   
     1 1/2 c  Chicken broth   
         1 ts Salt; more as needed   
         2 tb Fresh parsley;   
              - finely chopped (optional)   
      
     I found this recipe online. It was described as copycat Rice-A-Roni,   
     except the boxed mix uses small pieces of vermicelli rather than   
     orzo. Rice doesn't play a large part in my cooking but this sounded   
     interesting. The description of the pilaf said Jasmine rice works   
     well with this dish. I snagged a 10 lb. bag of Jasmine rice for $5   
     (that should last me a few years!) and a container of orzo. As with   
     Rice-A-Roni, browning the orzo and rice in butter first adds extra   
     depth to the taste of the pilaf.   
      
     Place 1 cup long-grain white rice in a medium bowl and add enough cold   
     water to cover. Swish the grains around with your hands, then drain   
     through a fine-mesh strainer. Let sit in the strainer over the sink   
     to drain well. This removes excess starch from the rice and helps   
     keep the grains separate when cooking.   
      
     Melt 2 tb butter in a medium saucepan over medium heat. Add 1/2 finely   
     chopped medium yellow onion and cook, stirring occasionally, until   
     translucent, 3 to 5 minutes.   
      
     Stir in 1/2 cup dry orzo pasta and cook, stirring often, until   
     golden-brown and fragrant, about 2 minutes. Stir in the rice and   
     cook, stirring often, until starting to turn translucent, about 3   
     minutes.   
      
     Stir in 1-1/2 cup chicken broth and 1 ts salt. Bring to a boil. Stir   
     once more, then reduce the heat to low. Cover and cook until the rice   
     and orzo are tender, 18 to 20 minutes.   
      
     Turn off the heat and let sit covered for 5 minutes. Remove the lid   
     and sprinkle with 2 tb finely chopped fresh parsley leaves if   
     desired. Fluff the rice with a fork. Taste and season with more salt   
     if needed.   
      
     Recipe by Jill McQuown    
      
     Recipe FROM: ,   
                     
      
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