Melt butter over medium heat in a sauté pan that has a lid. Add onion and garlic and cook until onion is soft and translucent.

Add rice and orzo to pan and cook a few minutes, stirring, until toasted and fragrant.

Add 2 cups of chicken broth, salt, pepper, garlic and onion powders, and parsley. Stir to combine.

Bring to a simmer, then cover and simmer until liquid is absorbed. 30-40 minutes. Taste and if pilaf is still crunchy, add another 1/4 cup of chicken broth and continue to cook until it is absorbed.