Avgolemono Rice

Combine butter and olive oil in a saucepan over medium heat. Add rice and stir to coat. Cook and stir for 1 minute.

Stir in water, cover, and cook for 10 minutes. Stir in lemon juice; cover and cook until rice is tender and liquid has been absorbed, about 5 minutes longer.

Remove from the heat and let sit, covered, for at least 5 minutes.

Stir in Parmesan cheese, parsley, and oregano. Add whisked egg and stir until well combined, being careful not to scramble.