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| Orange Rice (Dairy, can be Parve)
1/2 cup each uncooked rice, orange juice and chopped celery 3 Tbsp. butter (or parve margarine) 2 Tbsp. onion, chopped coarsely 1 Tbsp. parsley, chopped coarsely rind of 1/2 orange, chopped 1/2 tsp. salt In a skillet melt the butter/parve margarine. Add the celery, onion, parsley and orange rind and saute for 5 minutes on a low flame. Add the orange juice, 1/2 cup water and salt. Bring to a boil. Slowly stir in the rice, reduce to a low flame, cover and boil until the rice is tender and the liquids are absorbed (20 - 25 minutes). Fluff just before serving. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |