Note:Orzo is tiny barley shaped pasta often used in soups.

2	tbl.	butter or margarine
1/2	cup	onion, chopped
1	cup	long-grain brown rice
2	tbl.	orzo
2	cups	chicken stock
1/4	cup	fresh lemon juice
1	tbl.	lemon zest, grated

In a heavy saucepan, saute onion in butter until soft. Stir in rice and orzo and cook two minutes, stirring to coat rice and orzo with butter. Add chicken stock and lemon juice. Bring to a boil, cover, turn heat low, and simmer 50 minutes. Fluff up rice with a fork, turn into a heated serving bowl, and garnish with grated lemon zest.