Ingredients

• 1 cup long-grain white rice
• 2 tablespoons unsalted butter or ghee
• 1/2 medium yellow onion, finely chopped (about 3/4 cup)
• 1/2 cup dried orzo pasta
• 1 1/2 cups low-sodium chicken broth
• 1 teaspoon kosher salt, plus more as needed
• 2 tablespoons finely chopped fresh parsley leaves (from about 8 sprigs, optional)

1. Place 1 cup 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.
2. Melt 2 tablespoons unsalted 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.
3. 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.
4. Stir in 1 1/2 cups low-sodium chicken broth and 1 teaspoon kosher 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.
5. 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 kosher salt as needed.