Heat olive oil in a large pot and add orzo.
1 tablespoon olive oil, 3 tablespoon orzo pasta
Fry over medium heat until orzo is browned (this can happen quickly so keep an eye on it!).
Add rinsed and drained rice and stir to coat in oil.
1 cup long-grain white rice
Add chicken stock (or water) and salt and bring to a simmer.
2 cups chicken stock, ½ teaspoon salt
Once simmering, turn the heat down to very low then cover with a tight-fitting lid and cook for 15 minutes (without peeking!).
At the 15 minute mark, turn the heat off and leave to sit for another 10 minutes (with the lid still unopened).
Add butter and fluff with a fork.
1 tablespoon salted butter, chopped parsley