Ingredients
-
1
-
2
-
1
-
2
-
1
-
-
1/2
-
1
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Saute Rice in Butter Just Until Translucent and Very Lightly Browned. |
|
2
Done
|
Add Chopped Onion, and Continue Sauteing Until Onion Is Translucent, Stirring Frequently to Prevent Onion from Burning. |
|
3
Done
|
Drain Any Excess Butter or Olive Oil. |
|
4
Done
|
Add Stock or Water Carefully to Prevent Steam Burns; It Will Blow Steam! |
|
5
Done
|
Adjust Heat For a Slow Simmer, Cover, and Cook About 15 Minutes Without Stirring or Uncovering. |
|
6
Done
|
If All Liquid Is not Absorbed, Remove Cover, and Continue Cooking For Another 5 Minutes. |
|
7
Done
|
Fluff Gently With a Fork Just Before Serving. |
|
8
Done
|
Variation: Lightly Brown Orzo or Broken Pasta in Butter and/or Olive Oil Before Adding Rice. |
|
9
Done
|
Add Rice When Orzo Is Already Lightly Browned, and Saute as Above, but Orzo Will Be Dark Brown by the Time Rice Is Light Brown and Onion Is Translucent; Do not Burn Orzo. |
|
10
Done
|
Add 3 Cups of Liquid Instead of 2 Cups, and Cook as Above. |
