TZUTC: -0500   
   MSGID: 54579.fido_cooking@1:124/5016 2c61de08   
   PID: Synchronet 3.21a-Linux master/c011d9871 Apr 11 2025 GCC 13.3.0   
   TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0   
   BBSID: EOTLBBS   
   CHRS: ASCII 1   
   FORMAT: flowed   
   NOTE: FSEditor.js v1.105   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Rice Pilaf (Rice-A-Roni Copycat)   
    Categories: Pilafs, Rice   
         Yield: 4 Servings   
      
         1 c  Long-grain white rice   
              - (Jasmine works well)   
         2 tb Butter   
       1/2 md Yellow onion (3/4 c);   
              - finely chopped   
       1/2 c  Dried orzo pasta   
     1 1/2 c  Chicken broth   
         1 ts Salt; more as needed   
         2 tb Fresh parsley;   
              - finely chopped   
              - (optional)   
      
     Preparation time: 5 to 10 minutes   
     Cooking time: 30 minutes   
      
     Toasting the rice and pasta gives this pilaf an extra boost of flavor.   
     That's what makes this like the boxed Rice-a-Roni: Toasting the rice   
     and pasta, although in the boxed mix it's vermicelli, not orzo.   
      
     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 to drain well.   
      
     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 dried 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 cups chicken broth and 1 teaspoon salt. Bring to a   
     boil. Stir once more, then reduce the heat to low. Cover and cook   
     until the rice and orzo are tender, 15 to 18 minutes.   
      
     Turn off the heat and let sit covered for 5 minutes. Uncover and   
     sprinkle with 2 tablespoons finely chopped fresh parsley leaves if   
     using. Fluff the rice with a fork. Taste and season with more salt as   
     needed.   
      
     Recipe by Jill McQuown    
      
     Recipe FROM: ,   
                     
      
   MMMMM   
   --- SBBSecho 3.37-Linux   
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016   
   SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215   
   SEEN-BY: 218/601 700 810 840 860 880 900 226/30 227/114 229/110 134   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 124/5016 218/700 229/426