Heat 2 tablespoons extra virgin olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter melts and foams.

Add 1 cup brown or white long-grain rice, 1/2 cup orzo (or broken vermicelli/spaghetti), and 3–4 tablespoons chopped walnuts or pecans. Sauté, stirring frequently, until roughly half of the rice and orzo are browned and fragrant.

Add 1 small finely chopped yellow onion and cook, stirring, about 2 minutes until the onion softens.

Pour in 3 cups chicken broth (or beef/vegetable broth as listed), add 1 teaspoon salt, 1/2 teaspoon dried rosemary, and 1/2 teaspoon dried thyme. Stir to combine and bring the mixture to a boil.

Reduce the heat to low, cover the skillet, and simmer until the rice is tender and the liquid is absorbed—about 15–20 minutes for white rice, longer if using brown rice.

Remove from heat, uncover, and fluff the rice gently with a fork. Stir in 1 tablespoon chopped fresh parsley.

Taste and adjust with additional salt and pepper to taste, then serve immediately.