Ingredients
6
6 servings
- •1.5 teaspoons kosher salt, plus more as needed
- •0.125 teaspoon freshly ground black pepper
- •0.125 teaspoon ground coriander
- •0.125 teaspoon mustard powder
- •0.125 teaspoon celery salt
- •0.125 teaspoon paprika
- •0.125 pinch ground turmeric
- •0.125 teaspoon cayenne pepper
- •3 tablespoons unsalted butter
- •0.5 cup finely diced onions
- •0.66666668653488 cup uncooked orzo pasta
- •1.3333333730698 cups uncooked long-grain white rice
- •3 cups good-quality chicken broth
- •1 tablespoon freshly chopped parsley
Instructions
- Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
- Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.
- Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.
Nutritional Facts
Per 6 servings
- Calories: 297
- Carbohydrate: 51g
- Fat: 7g
- Fiber: 2g
- Protein: 7g
- Sugar: 2g
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