Total Time
50mins
Prep 15 mins
Cook 35 mins

This is great served hot with lamb, poultry or game birds.

Ingredients Nutrition

Directions

  1. In a large saucepan over medium-high heat, cook celery and green onions in butter until tender, about 4 to 5 minutes.
  2. Add the rice and brown lightly, stirring frequently, for another 4 to 5 minutes.
  3. Add orange juice, salt and 1 cup water, heat to boiling.
  4. Cover and reduce heat, simmering the rice for 25 minutes until it is tender and the liquid is absorbed.
  5. Gently stir in the orange pieces and almonds.

Reviews

(1)
Most Helpful

This is a wonderful pilaf recipe. I made this for a family friend who is coming over with his family to celebrate his 40th birthday in my house today. I used Sunflower cooking oil as a substitute for butter. I used an additional 3/4th cup of water as well. I garnished this with some chopped green onions and some raisins. This rice is very impressive and pretty when served on a bed of Iceberg lettuce. Thanks for this recipe!

Charishma_Ramchandani October 09, 2003

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