Ingredients
1½tspkosher salt,plus more as needed
⅛tspfreshly ground black pepper
⅛tspground coriander
⅛tspmustard powder
⅛tspcelery salt
⅛tsppaprika
⅛pinchground turmeric
⅛tspcayenne pepper
3tbspunsalted butter
½cuponions,finely diced
⅔cuporzo pasta,uncooked
1⅓cupslong grain white rice,uncooked
3cupsgood quality chicken broth
1tbspparsley,freshly chopped
Preparation
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 for 4 to 6 minutes until onions soften and pasta turns golden brown.
Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter.
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.
