Brown Rice A L Orange Recipe
Ingredients
| 1 cup long-grain brown rice | ||
| Orange juice | 1 Cup (16 tbs) | |
| Dry white wine | 1/3 Cup (16 tbs) | |
| Water | 2/3 Cup (16 tbs) | |
| Orange peel strip | 2 , pared | |
| 3 sprigs fresh sage or marjoram, each about 4 inches long, or 1/2 teaspoon of the dried herb | ||
| Butter/Margarine | 2 Tablespoon | |
Directions
In a 3- to 4-quart pan, combine rice, orange juice, wine, water, orange peel, and sage.
Bring to a boil over high heat; cover, reduce heat to low, and cook until rice is tender to bite (add water, 2 to 3 tablespoons at a time, if needed to prevent sticking), 55 to 60 minutes.
Remove the rice from heat and let stand, uncovered, for 5 minutes.
Discard orange peel and sage sprig; stir butter into rice until melted.
Offer teriyaki sauce to add to taste.
Bring to a boil over high heat; cover, reduce heat to low, and cook until rice is tender to bite (add water, 2 to 3 tablespoons at a time, if needed to prevent sticking), 55 to 60 minutes.
Remove the rice from heat and let stand, uncovered, for 5 minutes.
Discard orange peel and sage sprig; stir butter into rice until melted.
Offer teriyaki sauce to add to taste.
Chef
