Recipe: Lemon-Orange Rice Pilaf

LEMON-ORANGE RICE PILAF

1/4 cup butter or margarine
1/2 cup finely chopped onion
1 1/2 cups rice (I used long-grain, but you could use anything)
1 1/2 cups chicken stock
1 1/2 cups orange juice
1 tablespoon (approx.) fresh shredded lemon peel
fresh parsley

Melt the butter over medium-high heat, then cook the onion until tender (don't brown it).

Add the uncooked rice and cook, stirring constantly; another 2 to 3 minutes until the rice is well-coated with butter (don't brown this, either).

Add the stock and orange juice, then cover and cook over low heat for however long you normally cook the rice that you used (I used plain white rice, cooked 15-20 minutes, then let it stand for five minutes).

Stir in the lemon peel and about 3 tablespoons of snipped parsley. Top each serving with a sprig of parsley. Serve immediately.

Makes 6 to 8 servings
Source: Robert Busch