Wash your rice, in a fine mesh strainer run your rice under cold water until the water runs clear, set aside and allow the water to drain off.

Pour your olive oil into a large pot and heat up over medium heat. Add in your rice and orzo, stirring frequently, toast the rice and pasta until they begin to slightly brown and become fragrant.

Add in your green onions and cook for an additional 2 minutes.

Pour your broth into the pan and increase the heat to medium high, bring to a boil. Once your broth is boiling, reduce the heat to low and cover your pilaf.

Leave the pilaf to simmer, covered and undisturbed for 18-20 minutes. After 18 minutes, check your pilaf, the rice and pasta should have absorbed all the liquid. Give it a fluff and a stir with a fork. If there is still liquid, cover and allow to continue cooking for an additional 3-5 minutes.

When the liquid is all absorbed and your pilaf is tender, add in your salt and pepper to taste. Serve fresh. If your pilaf seems dry you can add 2-3 tablespoons of additional liquid, cover and simmer again until the rice and pasta have fully cooked and there is no remaining liquid.