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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 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
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