This is a wonderful pilaf recipe. This is great served hot with lamb or poultry. The fresh orange adds a wonderful accent to the flavor profile.
Orange Rice Pilaf
Preparation time 15 minutes - Cooking time 35 minutes
1⁄4 cup butter
1⁄2 cup chopped celery
1⁄4 cup chopped green onion
1 cup raw long-grain rice
1 cup fresh squeezed orange juice
1 teaspoon Real Salt
1 fresh Sunburst orange, peeled and cut into small pieces
1⁄4 cup slivered almonds
In a large saucepan over medium-high heat, cook celery and green onions in butter until tender, but not brown. About 4 to 5 minutes.
Add the rice and brown lightly, stirring frequently, for another 4 to 5 minutes.
Add orange juice, salt and 1 cup water, heat to boiling.
Cover and reduce heat, simmering the rice for 25 minutes until it is tender and the liquid is absorbed.
Gently stir in the orange pieces and almonds.
1 serving (3/4 cup) equals 166 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 293 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.
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