Email to Snu Me      

Recipe Categories: Net_Serf's HOME PAGEAPPETIZERS BBQ BEANSMAINDISH BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS EGGSMAINDISH ETHNIC FISHandSEAFOOD MARINADES MEATS PASTA PIZZA POTATO POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPICESEASONINGMIX VEGETABLES VEGETARIAN

Orange Pilaf




Source of Recipe


Best of Gourmet 1988


List of Ingredients




1/3 cup finely chopped onion
1 tablespoon unsalted butter
1/2 cup converted rice
1 cup canned chicken broth
2 teaspoons freshly grated orange rind
1 navel orange, the rind and pith cut away with a serrated knife, the fruit cut into sections, and the sections cut into 1/2-inch pieces

Recipe



In a heavy saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the rice, and cook the mixture, stirring for 1 minute. Add the broth and the rind, bring the liquid to a boil, and simmer the mixture, covered, for 18 minutes, or until the liquid is absorbed. Fluff the rice with a fork, let it stand, covered, off the heat for 5 minutes, and stir in the orange. Serve the pilaf with pork or lamb or as a bed for curried scallops. Serves 2.