Creole Orange Rice

Here’s a light and lilting rice side dish, abounding with citrus notes.

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),
  optional but highly recommended
• 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, optional

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.

• Here are more Creole classics, veg style.
• For more ways to use brown rice, explore Classic Rice Dishes.