4 tbsp butter
1 cup orzo
1 cup diced onion
4 cloves of garlic, minced
1 cup uncooked long grain rice
4 cups chicken broth
freshly grated or chopped parsley
½ cup freshly grated Parmesan cheese
Melt the butter in a lidded large saucepot over medium low heat. Cook and stir the orzo and rice until golden and add the onion. Cook until the onion becomes translucent and then add the garlic and cook for another minute.
Add the chicken broth. Increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender and the broth has been absorbed. (20-25 minutes).
Remove from the heat and add grated parsley for color and to taste. Add ¼ cup of the Parmesan and combine. Sprinkle with the remaining Parmesan just before serving.