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X Italian Rice and Polenta Dishes
Orange Rice (using celery, onion, thyme and orange rind)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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3 tablespoons butter (duck or chicken fat may be used)
2/3 cup celery, diced with leaves
2 tablespoons onion, chopped
1 cup orange juice
1 cup rice
1/2 teaspoon thyme
1 1/2 cups water
2 tablespoons orange rind, grated
1 1/4 teaspoon salt


Cook celery and onion in melted butter until onion is tender, but not brown; add water, orange rind, orange juice and salt, bring to a boil, and add rice slowly; cover, reduce heat and cook 25 minutes or until tender.

Makes 6 servings.

Note: Orange rice is delicious served in place of potatoes with ham, duck, chicken, etc.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Auguste Renoir: L'Enfant au fouet, 1885.

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