Ingredients:

  • 3 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/3 cup orzo or broken vermicelli
  • 1.5 cups extra-long grain basmati rice, rinsed
  • 2.75 cups low-sodium chicken or vegetable broth
  • 1 tsp kosher salt
  • 0.25 tsp fresh cracked black pepper
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Rinse the basmati rice in a fine-mesh strainer under cold water for at least 2 minutes until the water runs completely clear. Drain thoroughly to ensure proper toasting.
  2. In a heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter. Add the diced onion and orzo (or vermicelli). Sauté until the onion is translucent and the orzo reaches a deep, mahogany golden brown.
  3. Add the minced garlic and the drained rice to the pan. Sauté for 2-3 minutes, stirring constantly to coat every grain of rice in the butter. The rice should look slightly translucent at the edges and smell nutty.
  4. Pour in the chicken broth, salt, and pepper. Bring the mixture to a rolling boil.
  5. Reduce heat to the lowest setting, cover with a tight-fitting lid, and simmer for 20 minutes without lifting the lid.
  6. Remove from heat. Quickly lift the lid, place a clean kitchen towel over the pot, and replace the lid. Let the rice rest for 10 minutes to allow the towel to absorb excess steam.
  7. Fluff the rice with a fork and fold in the chopped parsley and lemon zest before serving.