Orzo and Rice Pilaf with Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 20 min Start to finish: 40 min Ingredients:
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 |
Directions:
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.
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.
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