REC: Rice Pilaf

I found this recipe online.  It was described as copycat Rice-A-Roni, except the boxed mix uses small pieces of vermicelli rather than orzo. Rice doesn't play a large part in my cooking but this sounded interesting.  The description of the pilaf said Jasmine rice works well with this dish.  I snagged a 10 lb. bag of Jasmine rice for $5 (that should last me a few years!) and a container of orzo.  As with Rice-A-Roni, browning the orzo and rice in butter first adds extra depth to the taste of the pilaf.
Rice Pilaf
1 c. long-grain white rice
2 Tbs. butter
1/2 medium yellow onion, finely chopped (about 3/4 cup)
1/2 c. dried orzo pasta
1-1/2 c. chicken broth
1 tsp. salt; more as needed
2 Tbs. finely chopped fresh parsley leaves (from about 8 sprigs, optional)
Place 1 c. 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 over the sink to drain well.  This removes excess starch from the rice and helps keep the grains separate when cooking.
Melt 2 Tbs. 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 c. 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 c. chicken broth and 1 tsp. salt.  Bring to a boil.  Stir once more, then reduce the heat to low.  Cover and cook until the rice and orzo are tender, 18-20 minutes.
Turn off the heat and let sit covered for 5 minutes.  Remove the lid and sprinkle with 2 Tbs. finely chopped fresh parsley leaves if desired. Fluff the rice with a fork. Taste and season with more salt if needed.
Makes 4-1/4 cups; Serves 4 to 6
Jill