Orzo and Rice Pilaf (Thitono Pilafi )

This is a great side dish for any Greek dinner. Originally from an April 1980 issue of Bon Apetit. It was featured in an "Easter Feast from the Greek Islands" article featuring a menu and recipes from Theonie Diakidis Mark, who was born on the island of Rhodes. Rich, homemade chicken broth really makes this dish!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  cup butter (2 sticks)
• 6  green onions, white part only, finely chopped
• 3⁄4 cup orzo pasta
• 3⁄4 cup short-grain rice
• 3  cups rich chicken broth
•  salt & freshly ground black pepper, to taste

Directions

1. Heat butter in large skillet over medium heat.
2. Add onion and saute until just translucent.
3. Add orzo and stir until grains are golden.
4. Add rice and stir about 3 minutes.
5. Blend in broth and season with salt and pepper.
6. Bring to a boil, then reduce heat, cover tightly and simmer until rice is tender and liquid is absorbed, about 30 minutes.