Rice-Ah-Roni
Here's my version of what's often called 'the San Francisco treat,' although the next time I see this served here will be the first time. I used real chicken broth and a variety of seasonings.
kosher salt, plus more as needed
1 ½
teaspoons
freshly ground black pepper
⅛
teaspoon
ground coriander
⅛
teaspoon
mustard powder
⅛
teaspoon
celery salt
⅛
teaspoon
paprika
⅛
teaspoon
ground turmeric
⅛
pinch
cayenne pepper
⅛
teaspoon
unsalted butter
3
tablespoons
finely diced onions
½
cup
uncooked orzo pasta
⅔
cup
uncooked long-grain white rice
1 ⅓
cups
good-quality chicken broth
3
cups
freshly chopped parsley
1
tablespoon
 Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
  Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.
  Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.
