Ingredients
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2 tablespoons butter or 2 tablespoons extra virgin olive oil (or a combination)
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1 small onion, chopped
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2 cups vegetable broth (preferred) or 2 cups very hot tap water
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1 teaspoon salt (decrease or delete if chicken broth is salted, required with water)
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1/2 cup orzo pasta or 1/2 cup broken up spaghetti (in 1/2" pieces)
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1 cup uncooked long-grain rice
Instructions
- Saute rice in butter just until translucent and very lightly browned.
- Add chopped onion, and continue sauteing until onion is translucent, stirring frequently to prevent onion from burning.
- Drain any excess butter or olive oil.
- Add stock or water carefully to prevent steam burns; it WILL blow steam!
- Adjust heat for a slow simmer, cover, and cook about 15 minutes without stirring or uncovering.
- If all liquid is not absorbed, remove cover, and continue cooking for another 5 minutes.
- Fluff gently with a fork just before serving.
- Variation: Lightly brown orzo or broken pasta in butter and/or olive oil before adding rice.
- Add rice when orzo is already lightly browned, and saute as above, but orzo will be dark brown by the time rice is light brown and onion is translucent; do not burn orzo.
- Add 3 cups of liquid instead of 2 cups, and cook as above.