Heat the olive oil in a sauté pan. Add the
scallions, garlic and mushrooms.
Sauté until the mushrooms become limp.
the rice and the orzo. Sauté until the rice and orzo become golden.
add the wine and stir once. Add the chicken broth and bring to a boil.
Cover with a tight fitting lid and reduce the heat.
for 20 minutes or until tender. Serve and garnish with the Parmesan