1 c. butter
6 green onions, white part only, finely chopped
3/4 c. orzo (can be found in pasta dept.)
3/4 c. short-grain rice
3 c. chicken broth, heated
Salt and freshly ground pepper

Heat butter in large skillet over medium heat. Add onion and saute until just translucent. Add orzo and stir until grains are golden. Add rice and stir about 2 minutes. Blend in broth and salt and pepper to taste. Bring to boil, then reduce heat, cover tightly and simmer until rice is tender and liquid is absorbed, about 30 minutes. 6 servings.