Orange Pilaf
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1/3 c. finely chopped onion
1 tbs. unsalted butter
1/2 c. converted rice
1 c. canned chicken broth
2 tsp. freshly grated orange rind
1 navel orange, the rind and pith cut away
with a serated knife,
the fruit cut into sections,
and the sections cut into 1/2" pieces
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 min.
Add the broth and the rind.
Bring the liquid to a boil, and simmer the mixture,
covered, for 18 min., or until the liquid is absorbed.
Fluff the rice mixture with a fork and let it stand,
covered, off the heat for 5 min., and stir in the orange.
Serve the pilaf with pork or lamb.
Serves 2.
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