Active time: 20 min Start to finish: 40 min

　　

Ingredients

Makes 6 side-dish servings

　　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

　　

Step 1

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.

　　

Step 2

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.