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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Heat oil and butter in a deep 12-inch heavy skillet over moderately high
heat until foam subsides, then saut orzo, stirring constantly, until
golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and
pepper and saut, stirring occasionally, until onion is lightly browned,
about 5 minutes. Add rice and saut, 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.
Contributor: Gourmet April 2003
| Ingredients:
1 Tablespoon(s) olive oil
1/16 Cup(s) butter
2/3 Cup(s) orzo
1 onion; finely chopped
2 carrot; chopped
2 celery; chopped
2 clove garlic; finely chopped
87/2000 Ounce(s) salt
1/4 Teaspoon(s) pepper
1/2 Cup(s) long-grain white rice
1 3/4 Cup(s) chicken broth
16 Tablespoon(s) water
1 zucchini; diced
4 Tablespoon(s) parsley; chopped
1/4 Cup(s) slivered almonds; toasted |
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