Heat 1 tablespoon of butter in a 3 quart saucepan over medium heat, Add the onions and 1 teaspoon of salt. Cook until the onions are soft, about 8-10 minutes.

Add in the rest of the butter. once it melts, add the rice and orzo. Stir frequently to make sure it doesn't burn, but not too much as you want it to contact the bottom to heat up.

Pour in the stock, lemon juice, garlic powder, and the rest of the salt. Stir well.

Turn the heat to high to bring the liquid to a boil. Once it begins to boil, reduce the heat to low, cover, and cook for 20 minutes.

Once finished, stir in the dill and parsley.