Rice and Orzo Pilaf
2 tablespoons butter
1/2 cup orzo pasta
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup uncooked basmati rice
2 cups chicken broth
1/2 cup crumbled feta
Fresh chopped Italian flat leaf parsley for garnish
Melt butter in a skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until translucent (3-5 minutes), then add garlic and cook for 1 minute.
Stir in rice and chicken broth. Increase heat to high and bring to a boil, then reduce to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed (20 to 25 minutes).
Remove from heat and let stand for 5 minutes, then fluff with a fork.
Garnish with crumbled feta and chopped parsley.