 | | Directions |
- In saucepan, over medium heat, cook celery and green onions in butter until tender (4-5 minutes).
- Add rice and cook another 4-5 minutes, stirring frequently.
- Add orange juice, salt and one cup water.
- Heat to boiling.
- Reduce heat and cover, simmering the rice for approximately 30 minutes if just using long grain rice, until the liquid is absorbed and rice is tender.
- If using long grain and wild rice mixture cook for approximately 45 minutes. If all liquid is absorbed before the rice is done, add another 1/2 cup of orange juice.
- Continue simmering until rice is tender.
- Shut off heat, gently stir in orange pieces and almonds.
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Prep Time: 5 minutes
Cook Time: 45 minutes
Container: large saucepan
Servings: 6
|  | | Ingredients | | - | | 1/4 cup butter |
| - | | 1/2 cup celery - chopped |
| - | | 1/4 cup green onions - chopped |
| - | | 1 cup long grain and wild rice - or just long grain rice |
| - | | 1 cup orange juice - more if needed |
| - | | 1 teaspoon salt |
| - | | 1 orange - peeled and cut into small pieces |
| - | | 1/4 cup almonds - toasted and slivered |
| - | | 1 cup water |
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