Author Adapted by Pam - For the Love of Cooking / Original by Life Made Simple
Equipment
Small Saucepan
Large saucepan
Ingredients
2cupschicken broth**Use vegetable broth for a vegetarian version
2tbspbutter
¼tspgarlic powder
Pinch of onion powder, to taste
Pinch of paprika, to taste
Sea salt and freshly cracked pepper, to taste
1tbspolive oil
¼cuporzo**You can also use vermicelli
¾cuplong-grain rice, rinsed per package instructions**You can also use basmati or jasmine rice
1tbspfresh parsley, finely chopped
Instructions
Heat the broth, butter, and seasonings in a small saucepan over medium-low heat and bring to a simmer. Side Note: You can also heat them up in the microwave if you prefer.
Heat the olive oil in a large saucepan over medium-high heat and add the orzo. Cook, stirring often, for 2-3 minutes or until golden brown. Side Note: Watch carefully so it doesn't burn.
Add the rinsed rice and cook, stirring often, for 2 minutes. Add the hot broth mixture to the rice & orzo then bring to a boil. Stir to combine then cover and reduce heat to low and cook undisturbed for 20 minutes.
Remove from the heat and allow to sit undisturbed (don't remove the lid!) for 5 minutes. Remove the lid and add the parsley and fluff with a fork. Pour into a serving bowl and serve immediately. Enjoy.