Rice Pilaf with Vegetables

Ingredients

• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 ml) unsalted butter
• 2/3 cup (160 ml) orzo (rice-shaped pasta) I used soup pasta
• 1 medium onion, finely chopped (1 cup)
• 2 carrots, cut into 1/4-inch (1 cm) dice (3/4 cup (960 ml))
• 2 celery ribs, cut into 1/4-inch (1 cm) dice (2/3 cup (720 ml))
• 2 garlic cloves, finely chopped
• 1/4 teaspoon (1 ml) salt
• 1/4 teaspoon (1 ml) black pepper
• 1/2 cup (120 ml) long-grain white rice
• 2 3/4 cups (660 ml) chicken broth or vegetable broth
• 1 cup (240 ml) frozen peas
• 1/4 cup (60 ml) chopped fresh parsley
• 1/4 cup (60 ml) slivered almonds, toasted

Method

1. Heat the oil and butter in a deep 12-inch (30 cm) heavy skillet over moderately high heat until the foam subsides, then sauté the orzo, stirring constantly, until golden brown, about 1 minute.
2. Add the onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the rice and sauté, stirring, until coated with the oil and butter.
3. Add the broth and bring to a boil. Reduce the heat to low and cook, covered, until the liquid is absorbed, 15-20 minutes.
4. Remove from the heat and quickly stir in the frozen peas, then let stand, covered, for 5 minutes. Stir in the parsley and serve sprinkled with the almonds.