RICE AND macaRONI

Chef John from Food Wishes came up with this amazing recipe, go here to visit his blog.  Or you can watch a gazillion of his You Tube videos, which I may have done. I used his recipe and made it my own, changing the amounts and the type of fat mainly.  The size of the one he made had us fighting over it. Well, maybe not fighting but there was definitely tension as we ate and realized we had to have more. It's so good- it has become a regular feature at our house.

RICE AND macaRONI

3 tablespoons avocado oil
3/4 cup finely diced onions
1 cup orzo pasta, or spaghetti broken into small pieces
2 cups white long grain rice
3 cups vegetable broth*


Spice blend:
2 teaspoons Kosher salt, plus more if needed
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coriander
1/2 teaspoon mustard powder
1/2 teaspoon celery salt
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/4 cup freshly chopped parsley

Saute pasta in oil until golden, add spices for 30 seconds. Stir in rice. Add broth, the recommended amount.  After it does its spitting a sputtering, stir.  Stick a wooden spoon in (its actually supposed to be your pointer finger), touch the rice mixture with the tip and it the water level is about an inch up (this would be your first knuckle), you have the perfect amount of liquid.

Bring the heat down to medium low and cover.  Don't open the lid for about 17 minutes.  At that point turn the heat off, leaving the lid on for about five minutes.  Fluff with a fork and serve.

I have added tomatoes and edamame on my plate for a full delicious meal.

*Chef John recommends that you use chicken broth.  I should say insists.  We dont because we are vegan, I use vegetable broth and increase the seasonings.  It comes out seasoned very well.  Lots o flavor.