Ingredients:

  • 2 tbsp unsalted butter
  • 0.5 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper
  • 1 cup long-grain white rice
  • 0.33 cup dry orzo pasta
  • 2 cups chicken broth
  • 1 small bay leaf
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Place the rice in a fine-mesh strainer and rinse under cold water for 1–2 minutes, or until the water runs clear. Shake off excess water.
  2. Melt the butter in a medium saucepan over medium heat. Add the dry orzo and stir constantly for 3–4 minutes until it turns a deep mahogany-gold and smells nutty.
  3. Add the diced onion to the saucepan and cook for 2 minutes until translucent.
  4. Stir in the minced garlic and the rinsed rice. Cook for about 60 seconds, ensuring every grain is coated in the garlic butter base.
  5. Pour in the chicken broth, salt, pepper, and bay leaf. Increase heat to bring the liquid to a rolling boil.
  6. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the liquid is absorbed.
  7. Remove the pot from the heat and let it rest undisturbed for 10 minutes to allow moisture to redistribute.
  8. Remove the bay leaf, fluff the rice with a fork, and garnish with fresh parsley before serving.