Fresh Orange Rice Recipes

Steps:

• In a saucepan, saute celery in butter until tender. Add the remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the rice is tender.

Steps:

• Remove the zest from the orange and measure out up to 2 tablespoons, if desired. Mince and set aside.
• To garner the maximum amount of juice from your oranges, with a sharp knife pierce the oranges about 5-6 times and microwave for 30 seconds.
• Juice the orange and measure out 3/4 cup; more or less according to your preference. You may need to juice another orange if two oranges don't yield enough juice. Remember that for 2 cups of rice you will need 4 cups of liquid (water/orange juice) in whatever ratio you choose.
• Place the rice in a pan along with the water, salt and orange juice. NOTE: *Important to stir in the orange zest at the end of the cooking time. DO NOT add the zest in with the rice while it is cooking or the rice will turn bitter.
• Cover pan, bring to a boil, reduce heat and simmer about 20-25 minutes or until liquid is absorbed.
• Remove pan from stove; fluff rice with a fork and stir in the zest. Let stand covered for a few minutes then serve.
• Garnish with orange slices if desired.

Steps:

• Place a medium saucepan over medium heat. Add the olive oil and rice, and cook until the rice smells toasty, about 3 minutes. Add the chicken stock and half of the orange zest and juice. Bring to a boil, stir once more, then cover and reduce the heat to low. Simmer until tender and the liquid has been absorbed, 18 to 20 minutes. Remove from the heat and let stand, still covered, for 5 minutes. Stir the remaining orange zest and juice into the rice, and garnish with the green onions.

Steps:

• In a saucepan over medium heat, saute onion and peppers in oil until tender. Add rice; stir until lightly browned. Add broth, orange juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed. Stir in oranges.

Steps:

• Heat oven to 350°F.
• Mix rice, orange peel and nutmeg in ungreased 3-quart casserole. Stir in carrots and broth.
• Cover and bake 30 to 35 minutes or until liquid is absorbed. Sprinkle with orange juice. Add parsley; toss until well mixed. Let stand 5 minutes before serving.

Steps:

• Cook the rice according to the package directions using orange juice in place of the water.
• Remove from heat and stir in the orange zest, carrot and green onion.
• Serve.

Steps:

• Bring orange juice to a boil on a large saucepan, remove from heat.
• Stir in rice, cranberries, almonds and parsley.
• Cover and let stand 10 minutes.
• Fluff rice with fork before serving.

Steps:

• Preheat oven to 350 degrees.
• Mix the rice, celery, onion, butter, orange peel and salt together and pour into a buttered 1-quart casserole dish.
• In a saucepan, heat the orange juice and water together to boiling.
• Add the orange juice mixture to the casserole dish and stir.
• Cover and bake about 45 minutes or until the rice is fluffy and tender.
• Toss with a fork and sprinkle with chopped parsley or slivered almonds.