Rice with Zucchini and Almonds

Name: Rice with Zucchini and Almonds
Yield: 6
Ingredients: 1/4 cup of butter; 2 tablespoons of olive oil; 1 finely chopped onion; 4 cloves of garlic, minced; 2 cups of rice; 4 cups of chicken broth, hot; 1 cup of zucchini leaves (reserve some for garnish); 1/2 tablespoon of grated lemon zest; 1/2 cup of toasted almonds

1
1/4 cup of butter
2
2 tablespoons of olive oil
3
1 finely chopped onion
4
4 cloves of garlic, minced
5
2 cups of rice
6
4 cups of chicken broth, hot
7
1 cup of zucchini leaves (reserve some for garnish)
8
1/2 tablespoon of grated lemon zest
9
1/2 cup of toasted almonds

Ingredients

1
1/4 cup of butter
2
2 tablespoons of olive oil
3
1 finely chopped onion
4
4 cloves of garlic, minced
5
2 cups of rice
6
4 cups of chicken broth, hot
7
1 cup of zucchini leaves (reserve some for garnish)
8
1/2 tablespoon of grated lemon zest
9
1/2 cup of toasted almonds

Directions

1
In a large skillet, melt the butter in the olive oil
2
Add the onion and garlic and cook, stirring occasionally, for four minutes or until they become soft
3
Add the rice and cook for two minutes, stirring constantly
4
Add the hot chicken broth and bring to a boil
5
Cover the skillet and simmer over low heat for 15 minutes or until the rice is al dente
6
Uncover the skillet and stir in the zucchini leaves and lemon zest
7
Mix well
8
Transfer to a serving dish, arrange the almonds around, garnish with zucchini leaves, and serve.