Rinse the rice in a bowl under running water. Drain and set aside. In a saucepan, melt the butter over medium heat.
Add the orzo and cook, stirring frequently, until the orzo is golden brown. Add the rinsed rice and stir for about 2 minutes, until the grains are coated with the butter.
Add the stock and stir. Bring to a boil. Cover the saucepan and reduce the heat to a low simmer. Simmer the rice pilaf for 15 minutes. Remove the lid and check for doneness. Season with salt and pepper.
Freeze: Yes, you can freeze pilaf! Place in freezer safe dish. Defrost in the refrigerator and then re heat as outlined above.
Reheat the pilaf in a microwave or at 350 degrees in a covered dish in the oven.
The pilaf can be made several hours ahead of time. Cool, lightly cover and refrigerate.
For a vegetarian version, substitute olive oil for the butter and use vegetable stock.
Bon Appetit!
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