Orange juice, thyme, onion and celery give this dressed-up side dish a nice blend of flavors. It's a pleasant accompaniment to pork chops, Cornish game hens and chicken.—Janice Mitchell, Aurora, Colorado
- 2/3 cup diced celery
- 1/4 cup butter, cubed
- 1-1/2 cups orange juice
- 1 cup uncooked long grain rice
- 3/4 cup water
- 2 tablespoons grated orange peel
- 1 tablespoon dried minced onion
- 1 teaspoon salt
- 1/8 teaspoon dried thyme
- In a saucepan, saute celery in butter until tender. Add the remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the rice is tender. Yield: 4-6 servings.
Originally published as Orange Rice in Quick Cooking November/December 1999, p21
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