MELT 2 tablespoons butter over medium-low heat in a medium saucepan.
ADD 1 cup rice, 2 tablespoons orzo or spaghetti, 1 tablespoon sliced almonds and 1 tablespoon pine nuts.
SAUTE to an even light golden brown color, being careful not to overbrown or scorch.
ADD 2 cups vegetable broth or 2 cups chicken broth, 1 tablespoon fresh lemon juice, 1 tablespoon thinly snipped green onion tops, 1 tablespoon snipped fresh parsley, 1/2 tablespoon snipped fresh dill or 1/4 teaspoon dried dill , 1/2 tablespoon snipped fresh mint or 1/4 teaspoon dried mint, 1 teaspoon garlic paste, 1/2 teaspoon honey or 1/4 teaspoon sugar, 1/4 teaspoon fresh lemon zest, 1/4 teaspoon crushed dried oregano, 1 dash fresh ground black pepper, 1 dash fine sea salt; STIR; TASTE the broth (It should be slightly salty, slightly tangy and not too bitter. Now is the time to make any adjustments).
BRING to a rolling boil; ALLOW to boil for 1 minute.
REDUCE heat to lowest setting.
SIMMER covered for 35-40 minutes.
FLUFF rice with a fork.
FOLD in feta cheese to rice until just combined.
SERVE with your favorite meat, fish or vegetable entree and ENJOY!