Description
Here’s my version of what’s often called ‘the San Francisco treat,’ although the next time I see this served here will be the first time. I used real chicken broth and a variety of seasonings.
Ingredients
- 1 ½ teaspoons kosher salt, plus more as needed
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon ground coriander
- ⅛ teaspoon mustard powder
- ⅛ teaspoon celery salt
- ⅛ teaspoon paprika
- ⅛ pinch ground turmeric
- ⅛ teaspoon cayenne pepper
- 3 tablespoons unsalted butter
- ½ cup finely diced onions
- ⅔ cup uncooked orzo pasta
- 1 ⅓ 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.
Prep Time: 10 mins
Cook Time: 28 mins
Total Time: 38 mins
Servings: 6