Florida Orange Rice
Note: A special thanks to “Florida Citrus Treasure Cookbook-A Collection of Heritage Treasures”, a great University of Florida IFAS Extension book that contains a collection of recipes handed down by UF Extension employees and their friends.
3 tablespoons butter, margarine or olive oil
1 cup uncooked rice
2/3 diced celery with leaves
1/8 thyme (dried is fine)
2 tablespoons chopped onion
2 tablespoons slivered orange rind
1 1/2 cups water
1 1/4 teaspoons salt
1 cup orange juice
Melt butter (margarine or heat oil) in heavy saucepan. Add celery and onion; cook until onion is tender, but not brown. Add water, orange juice, rind, salt and thyme. Bring to a boil; add rice slowly. Cover; reduce heat and cook at a low heat for 25 minutes.
My notes: I found this to be a delicious side dish to accompany citrus broiled lamb with brown sugar glaze and steamed artichokes. Wonderful summer rice and it has room for experimentation, garnish with fresh parsley, cilantro and orange slices!