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Add 1 tablespoon of butter to a saucepan. Add diced onion and minced garlic along with a pinch of kosher salt. Sauté over medium heat, stirring occasionally, until the onion is soft and translucent. Remove from heat and transfer onions and garlic to a small dish to set aside.
In the same saucepan, add the remaining 3 tablespoons of butter. Add the orzo pasta and long grain rice. Increase the heat to medium-high and stir often, toasting the pasta and rice until the orzo turns golden brown, taking care not to burn it.
Return the sautéed onions and garlic to the saucepan. Pour in 2 cups of low-sodium chicken broth and ½ cup water. Add ½ teaspoon kosher salt. Stir everything together well, then cover the saucepan and bring the liquid to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the mixture simmer gently, covered, for 20 minutes until the rice and orzo are tender and the liquid is absorbed.
Remove the saucepan from heat and allow it to stand covered for 5 minutes. This helps the grains steam and become fluffy.
Uncover the pan and fluff the pilaf with a fork. Stir in the minced fresh parsley, lemon zest, and lemon juice. Taste and adjust seasoning with additional salt if desired. Serve warm as a bright and flavorful side dish.