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.
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.