MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rice Pilaf (Rice-A-Roni Copycat) Categories: Pilafs, Rice Yield: 4 Servings 1 c Long-grain white rice - (Jasmine works well) 2 tb Butter 1/2 md Yellow onion (3/4 c); - finely chopped 1/2 c Dried orzo pasta 1 1/2 c Chicken broth 1 ts Salt; more as needed 2 tb Fresh parsley; - finely chopped - (optional) Preparation time: 5 to 10 minutes Cooking time: 30 minutes Toasting the rice and pasta gives this pilaf an extra boost of flavor. That's what makes this like the boxed Rice-a-Roni: Toasting the rice and pasta, although in the boxed mix it's vermicelli, not orzo. 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 to drain well. 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 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 cups chicken broth and 1 teaspoon salt. Bring to a boil. Stir once more, then reduce the heat to low. Cover and cook until the rice and orzo are tender, 15 to 18 minutes. Turn off the heat and let sit covered for 5 minutes. Uncover and sprinkle with 2 tablespoons finely chopped fresh parsley leaves if using. Fluff the rice with a fork. Taste and season with more salt as needed. Recipe by Jill McQuown Recipe FROM: , MMMMM