Ingredients
3 Tbsp unsalted butter
½ cup finely diced onions
⅔ cup orzo pasta
1⅓ cup white long grain rice
3 cups chicken stock
for the spice blend
1½ tsp kosher salt, plus more if needed
⅛ tsp freshly ground black pepper
⅛ tsp coriander
⅛ tsp mustard powder
⅛ tsp celery salt
⅛ tsp paprika
⅛ tsp turmeric
⅛ tsp cayenne
1 Tbsp freshly chopped parsley
Directions
In a small bowl, combine spice blend ingredients and set aside.
In a deep sauté pan, melt butter over medium-high heat. Add onions and pasta, stirring until onions become tender and orzo has turned golden brown. Add spice blend and stir to combine, cooking an additional 30 seconds. Add rice, stir to combine and coat in butter. Add chicken stock and bring to a simmer. Stir once, reduce heat to low, then cover and allow to cook for 17 minutes. When done, turn off heat and allow to rest five minutes. Remove the lid and add finally chopped parsley then fluff with a fork.
Salt to taste and serve.