Rice Pilaf

3/4 cup long-grain rice (just plain)
3/4 cu orzo pasta
1/2 tsp. minced garlic (or 2 minced cloves)
1/2 cup diced onion
3 cups chicken broth (you can use 3 cups of water and 3 bouillon cubes)

Saute onions in a bit of vegetable oil on medium heat until they begin to become translucent.  Add the garlic, orzo and rice and salute all together for about 4 minutes.  Add broth.  Turn up the heat and bring to a boil.  Reduce the heat to medium-low, cover with a lid and simmer until the rice is tender and the liquids all absorbed.  (This can take about 20 minutes.  If the rice is still crunchy add a bit of water and cover for a few more minutes.)  Remove from heat and let it sit for 5 minutes.  Fluff with a fork. ( To add some color you can grate some carrots or stir in some frozen peas before simmering. ) Top with chopped chives or parsley for added color and flavor.

Recipe from Heaven Holingshead