Herbed Orange Rice

  Once again, we tried a new rice recipe for supper. The Good Housekeeping Illustrated Cookbook had a recipe for Herbed Orange Rice that I wanted to try. 

  I had one orange left and it was not quite enough orange juice and I made up the amount with water. It would have been better with the full amount of orange juice, but was still excellent and a change of pace.

  I used parboiled rice so used the smaller amount of rice and it worked out just right.

Herbed Orange Rice

2 tablespoons butter

⅔ cup chopped celery with leaves

2 tablespoons minced onion

1 ¼ cup water

1 cup orange juice

1 tablespoon grated orange rind

¾ teaspoon salt

⅛ teaspoon thyme leaves

1 cup regular long grained or ¾ cup parboiled rice

  In a 2 quart saucepan, over medium heat, melt the butter and saute the celery and onion till tender. About 4 minutes.

  Add the water, grated orange peel, orange juice, salt and thyme leaves. Bring to a boil, cover and turn heat to low. Simmer till all liquid is absorbed and the rice is tender and creamy. Remove from heat and fluff with a fork.