Orange pilaf
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Servings |
| ¼ | cup | Butter |
| ½ | cup | Chopped celery |
| ¼ | cup | Chopped green onions |
| 1 | cup | Long-grain raw rice |
| 1 | cup | Orange juice |
| 1 | teaspoon | Salt |
| 1 | each | Orange, peeled and cut into small pieces |
| ¼ | cup | Slivered almonds |
Directions
In a large saucepan over medium-high heat, cook celery and green onions in butter until tender, 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.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis