1 1/2 c. Texmati rice
1/2 c. orzo (rice shaped pasta)
1/2 stick butter
1/4 c. thinly sliced celery
1/2 c. chopped onions
4 c. clear chicken stock

Brown rice and orzo in butter using medium heat, stirring frequently. When mixture becomes golden, add celery and onions. Cook until translucent, stirring as needed. Add stock. Cover and return to higher heat. When water boils reduce heat to simmer. Cook until liquid is absorbed, about 15 minutes longer.

Variations: mushrooms or bell pepper make nice additions. Almonds work well too. Egg noodles can be used instead of rice/orzo mixture. The cooking time may change, based on the type of noodles selected.