ingredients
1 tablespoon olive oil
1 tablespoon unsalted butter
2/3 cup orzo (rice-shaped pasta) I used soup 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
2 3/4 cups chicken broth or vegetable broth
1 cup frozen peas
1/4 cup chopped fresh parsley
1/4 cup slivered almonds, toasted
preparation
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.
Add broth and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 15- 20 minutes. Remove from heat and quickly stir in frozen peas, then let stand, covered, 5 minutes. Stir in parsley and serve sprinkled with almonds.