Creole Orange Rice


Here’s a light and lilting rice old New Orleans side dish, abounding with a symphony of citrus notes  — orange juice, orange zest, and tiny orange sections.

Serves: 6

  • 2 tablespoons olive oil or fragrant nut oil
  • 1 large onion, finely chopped
  • 2 large celery stalks, diced
  • 1 1/4 cups long-grain brown or brown basmati rice
  • 2 cups homemade or store-bought vegetable stock
  • 1 cup fresh orange juice
  • 1 tablespoon grated orange zest (from organic orange)
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground pepper
  • Minced parsley for garnish
  • Peeled and sectioned clementine or other small
    seedless oranges for garnish

Heat the oil in a large saucepan. Add the onion and celery and sauté over medium heat until the onion is golden. Add the rice, stock, orange juice, optional orange zest, and thyme. Bring to a simmer, then simmer gently, covered, until the water is absorbed, about 20 minutes.

If the rice is not tender enough for your taste, add another 1/2 cup water and simmer until absorbed. Season to taste with salt and pepper. Serve at once. Garnish each serving with a little minced parsley and if desired,  a few clementine sections.

Nutrition information
Per serving:  Calories: 145;  Total Fat: 3g;  Protein: 2g;  Carbs: 26g;  Sodium: 112 mg


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