Ingredients

• 1 tablespoon butter
• 1/2 cup orzo pasta
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 1/2 cup white rice
• 2 cups good chicken stock
• kosher salt
• fresh cracked black pepper

Directions

1. In a medium saucepan over medium-low heat sauté the orzo pasta in the butter until golden brown.
2. Add the chopped onion to the orzo pasta, add more butter if needed, and sauté for about 2 minutes or until no longer opaque.
3. Add the garlic to the pan and sauté for 30 seconds or until fragrant.
4. Next stir in the rice, turn the heat up to medium, and toast the rice for a few minutes, stirring frequently.
5. Pour the chicken stock into the pan, salt and pepper to taste, crank the heat to high and bring to just a boil. Then drop the heat down to low and cover.
6. Simmer for 25 minutes or until all the liquid has been absorbed. Remove from heat and let stand for 5 minutes before removing the lid and fluffing with a fork. Serve immediately.