2 tablespoons Greek olive oil
1 small onion, chopped
1 cup long grain rice
2 tablespoons orzo
2 cups chicken broth
2 tablespoons lemon juice
2 tablespoons chopped, fresh parsley
Instructions:
Drizzle the olive oil into a medium saucepan and set the heat to medium.
Add the onion and saute until soft, which should take about five minutes.
Stir in the rice and orzo into the onions and cook for 1-2 minutes.
Stir in the chicken broth and lemon juice, cover the pot, and bring the mixture to a boil
over medium-high heat.
Cook for 10-15 minutes or until the liquid is absorbed.
Stir in the parsley just before serving
