CATEGORIES
INGREDIENTS
- Cooking Time: 30 minutes
- Servings: 4
- Preparation Time: 10 minutes
- 3 tablespoons butter
- 1/2 cup diced celery (with leaves)
- 1/4 cup shallots (finely chopped, or onion)
- 1 1/4 cups orange juice
- 2/3 cup water
- 2 tablespoons orange zest (finely grated)
- 1 teaspoon salt
- Optional: 1/2 teaspoon fresh thyme leaves (or about 1/8 teaspoon dried leaf thyme)
- 1 cup uncooked long-grain rice
- Optional: parsley or cilantro, for garnish (chopped)
DIRECTIONS
- 1.Melt the butter in a heavy saucepan over medium heat; add the celery and shallots. Cook until the shallot is tender, stirring frequently. Do not brown.
- 2.Add the orange juice, water, orange zest, salt, and thyme, if using. Bring to a boil and then slowly add the rice, stirring constantly.
- 3.Cover the pan and reduce the heat to low; simmer for 20 minutes. Leave the cover on and let the rice stand for 5 minutes. Fluff with a fork and serve.
