Orzo and Rice Pilaf with Vegetables

• 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

1. Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then saute orzo, stirring constantly, until golden brown, about 1 minute.
2. Add onion, carrots, celery, garlic, salt, and pepper and saute, stirring occasionally, until onion is lightly browned, about 5 minutes.
3. Add rice and saute, stirring, until coated with oil and butter.
4. Add broth and water and bring to a boil.
5. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes.
6. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes.
7. (Zucchini will steam.)
8. Stir in parsley and serve sprinkled with almonds.

olive oil, unsalted butter, orzo, onion, carrots, celery, garlic, salt, black pepper, longgrain white rice, chicken broth, water, zucchini, parsley, slivered almonds

Taken from www.epicurious.com/recipes/food/views/orzo-and-rice-pilaf-with-vegetables-107987 (may not work)