In a heavy-bottomed pot heat the olive oil and butter on medium to medium-high heat.
Add the rice, bulgar, onions, squash, and seasonings. Keep stirring as the rice loses the translucency that it got from the oil and goes white again. Be VERY careful not to burn it because scorched grain reeks and tastes horrible.
Once most of the rice is white add the chicken stock.
Bring to a boil. Cover and reduce heat.
Simmer 12-15 minutes, stirring several times.
Remove from heat and let stand, covered, for 5 minutes to finish absorbing the liquid.
Variations can be made by substituting orzo or broken spaghetti for the bulgar, beef stock for the chicken stock, or carrots, peas, spinach, or other vegetables for the shredded squash.