- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2/3 cup orzo (rice-shaped pasta)
- 1 medium onion, finely chopped (1 cup)
- 2 carrots, cut into 1/4-inch dice (3/4 cup)
- 2 celery ribs, cut into 1/4-inch dice (2/3 cup)
- 2 garlic cloves, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup long-grain white rice
- 1 3/4 cups chicken broth or vegetable broth (14 fl oz)
- 1 cup water
- 1 small zucchini or yellow squash, cut into 1/4-inch dice (1 1/4 cups)
- 1/4 cup chopped fresh parsley
- 1/4 cup slivered almonds, toasted
- Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
- Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.