Rice Pilaf

This is my go-to easy rice pilaf recipe. It's a staple on my Easter table and its easy to prep ahead of time. 

1/2 box orzo pasta

2 cups dry rice

1 can chicken broth

1/2 cup sliced almonds

2 Tbsp butter

salt

Toast the sliced almonds in a 350 degree oven for 10-15 minutes until they begin to brown. Set aside to cool. 

Bring a large pot of salted water to a boil on the stove top. Add dry rice and cook according to package directions (usually about 30 minutes). During the last 10 minutes of cooking, add the orzo and stir thoroughly. Once cooked properly, drain the mixture. Add the butter to the warm pan and let it melt. Once melted, stir in rice, orzo, and almonds until well mixed. Add the chicken broth and continue mixing. 

The rice may be refrigerated for later use in the day or the following day. When ready to finish the dish, bake in a 350 degree oven until warm, stirring occasionally (20-30 minutes).