Creole Orange Rice
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.
- 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
- 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 rapid simmer, then lower the heat and simmer gently, covered, until the water is absorbed, about 30 minutes.
- 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.
- Serve at once. Garnish each serving with a little minced parsley and if desired, a few clementine sections.
Per serving: Calories: 145; Total Fat: 3g; Protein: 2g; Carbs: 26g; Sodium: 112 mg