Heat your 2 tbsp. olive oil and 3 tbsp. butter in your dutch oven or in a medium pot.
Add your 2 cup orzo and sauté for about 4-5 minutes until orzo changes its colour.
Dissolve your 1 chicken bouillon cube and 2 sugar cubes in your 4 cup hot water.
Add your hot water to the pot. The trick in here is the water should be approximately 2 fingers higher than the orzo. If you will watch for it, your pilaf won’t be raw or mushy. The bouillon has some salt in it but if you need more salt to your palate, add in this point.
Stir 2 or 3 turns, cover a lid to your pot and cook your pilaf at medium heat until the water evaporates.
Turn the heat off, place a napkin on your pot, cover the lid and rest your pilaf for 20 minutes.