In a large skillet, heat the olive oil and butter over medium heat. Once melted, add the finely chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
Add the long-grain rice and orzo (or broken spaghetti) to the skillet. Stir frequently for about 5-7 minutes, allowing the rice and orzo to toast slightly.
Next, toss in the chopped walnuts or pecans. Stir them into the rice and orzo mixture, allowing them to toast for an additional 2-3 minutes.
Carefully pour the chicken or vegetable broth into the skillet. Add the salt, dried rosemary, and dried thyme. Stir well to combine all the ingredients.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 18-20 minutes, or until the rice is tender.
Once the rice is cooked, remove the skillet from heat. Let it sit, covered, for an additional 5 minutes. Then, uncover and fluff the rice with a fork. Stir in the fresh parsley and adjust the seasoning with salt and pepper to taste.
