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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
  • Methods :

  • 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.
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