REC: Rice Pilaf (this one is a Rice-a-Roni Copycat for Leo)

I found this recipe online.  Even though I don't cook a lot of rice I did buy a bag of Jasmine long grain rice and a container of Orzo.
Rice Pilaf Recipe
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.
Prep time 5 minutes to 10 minutes
Cook time 30 minutes
Makes 4-1/4 cups
Serves 4 to 6
Ingredients
1 cup long-grain white rice (Jasmine works well)
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)
Instructions
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 to drain well.
Melt 2 tablespoons 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.
Jill