In a large skillet, heat the extra virgin olive oil and butter over medium heat. Once melted, add the finely chopped onion. Sauté for about 3-4 minutes or until the onion becomes translucent and fragrant.
Add the chopped walnuts or pecans to the skillet. Toast them alongside the onions for another 2-3 minutes, stirring frequently to prevent burning.
Stir in the brown or white rice and orzo into the skillet. Mix everything well, allowing the rice and orzo to toast slightly for 2-3 minutes.
Carefully add the chicken or vegetable broth to the skillet. Stir in the salt, dried rosemary, and dried thyme. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes or until the rice is tender and has absorbed the broth.
When the rice and orzo are cooked, remove the skillet from heat. Fluff the mixture with a fork, and stir in the chopped fresh parsley. Season with additional salt and pepper to taste.
