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From: Hank Rogers <Hank@nospam.invalid>
Newsgroups: rec.food.cooking
Subject: Re: REC: Rice Pilaf
Date: Sat, 15 Mar 2025 19:21:47 -0500
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Jill McQuown wrote:
> 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.
> 
> Rice Pilaf
> 
> 1 c. long-grain white rice
> 2 Tbs. butter
> 1/2 medium yellow onion, finely chopped (about 3/4 cup)
> 1/2 c. dried orzo pasta
> 1-1/2 c. chicken broth
> 1 tsp. salt; more as needed
> 2 Tbs. finely chopped fresh parsley leaves (from about 8 sprigs, optional)
> 
> Place 1 c. 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 Tbs. 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 c. 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 c. chicken broth and 1 tsp. salt.  Bring to a boil.  Stir 
> once more, then reduce the heat to low.  Cover and cook until the rice 
> and orzo are tender, 18-20 minutes.
> 
> Turn off the heat and let sit covered for 5 minutes.  Remove the lid and 
> sprinkle with 2 Tbs. finely chopped fresh parsley leaves if desired. 
> Fluff the rice with a fork. Taste and season with more salt if needed.
> Makes 4-1/4 cups; Serves 4 to 6
> 
> Jill

Your recipe for rice-a-roni sounds good. And it's great you got a deal 
on the jasmine rice and didn't even have to use your loyalty card!

Let us know when/if you actually cook this! A lot of times, your Majesty 
doesn't follow up on these recipes you find and post here.