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Melt 2 tablespoons of the butter with the olive oil in a heavy-bottomed saucepan. Add onion, celery and garlic and cook over medium low heat, stirring frequently, until onion is translucent, about 5 minutes. Do not let it brown.
Add almonds, rice, parsley, thyme and dill. Cook gently over low heat, stirring, for about 5 minutes, without browning.
Add about 1/2 cup of the hot broth and continue to cook, stirring occasionally, until the liquid is absorbed, 5 to 10 minutes. Add another 1/2 cup hot broth, repeating slow cooking and absorption process.
Add remaining hot broth gradually, stirring continuously, then continue cooking, stirring occasionally, until rice is tender.
Stir in thawed baby lima beans and remaining tablespoon of butter. Taste and adjust seasoning with salt and pepper.