1 c. white rice
2 handsful of Orzo
3 c. water (or homemade broth)
3 chicken bouillon cubes
1/2 stick butter

Melt butter in saucepan. Add rice and orzo; stir until hot and beginning to turn golden. Take 1 cup of water and melt bouillon cubes in the water. Add to pan along with the other cup of water. Stir. Bring to a boil. Cook 30 minutes or until the rice absorbs liquid after turning the heat down. (If you use broth, it will take 5 minutes longer to cook. You may add mushrooms and almonds, if desired.)