MMMMM----- Recipe via Meal-Master (tm) v8.06 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: , MMMMM