Creole Orange Rice

Creole Orange Rice recipe

Here’s a light and lilting rice side dish, inspired by an old New Orleans Creole recipe. It abounds with a symphony of citrus notes  — orange juice, orange zest, and tiny orange sections. Adapted from Great American Vegetarian by Nava Atlas. Photos by Hannah Kaminsky.

Creole Orange Rice
Author: 
Recipe type: Rice side dish
Cuisine: Creole
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Here's a light and lilting rice side dish, inspired by an old New Orleans Creole recipe. It abounds with a symphony of citrus notes — orange juice, orange zest, and tiny orange sections.
Ingredients
  • 2 tablespoons olive oil or fragrant nut oil
  • 1 large onion, finely chopped
  • 2 large celery stalks, diced
  • 1¼ 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)
  • ½ teaspoon dried thyme
  • Salt and freshly ground pepper
  • Minced parsley for garnish
  • Peeled and sectioned clementine or other small seedless oranges for garnish
Instructions
  1. Heat the oil in a large saucepan. Add the onion and celery and sauté over medium heat until the onion is golden.
  2. Add the rice, stock, orange juice, optional orange zest, and thyme. Bring to a rapid simmer, then lower the heat and simmer gently, covered, until the water is absorbed, about 30 minutes.
  3. If the rice is not tender enough for your taste, add another ½ cup stock (or water), and simmer until absorbed. Season to taste with salt and pepper.
  4. 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

Creole Orange Rice recipe

Creole Orange Rice recipe

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