Don't buy rice pilaf in a box!

It's so expensive that way, and not hard to make your own. I must credit my sister with giving me the idea for making my own rice pilaf; she does a great job with hers. It is a very versatile dish, so do your own experimenting with herbs and seasonings to find what you like best. The quantity below can easily be cut in half or double for a larger crowd.

2 cups mixed rice and pasta (I use 1 1/2 cups long grain brown rice, 3/8 cup wild rice, 1/8 cup whole wheat spaghetti pasta broken into 1-inch segments)
2 garlic cloves, minced
2 green onions, chopped
herbs and seasonings of your choice (I usually use garlic salt or garlic powder, basil, marjoram, parsley, and black pepper)
Butter and olive oil
4 cups chicken broth (or just water)

Choose a skillet with a good-fitting lid. Preheat the skillet on medium. Add butter and olive oil (a couple tbsp. of each), and grains, garlic, and green onion. Saute all until the rice starts to turn darker brown and release its fragrance. Add seasonings, herbs, and broth, and stir together. Cover and bring to a boil, the reduce heat as low as possible and simmer for almost an hour. Serve!

Additional note - sometimes lots of the water evaporates when you add it to the sauteed ingredients. So, you may need to add more water to avoid crunchy rice. The exact science of this depends largely on the pan and lid you use.