Valencia Rice & Carrots Recipe
Ingredients
| Celery | 1 /4 Cup (16 tbs), finley chopped | |
| Onion | 2 Tablespoon, finley chopped | |
| Butter/Margarine | 2 Tablespoon | |
| 2 cups Brand Rice | ||
| Water | 1 Cup (16 tbs) | |
| Orange juice | 2/3 Cup (16 tbs) | |
| Sugar | 1/2 Teaspoon | |
| Orange peel | 1/2 Teaspoon, grated | |
| Salt | 1/2 Teaspoon | |
| 2 cups thinly sliced carrots, cooked and drained | ||
| Butter/Margarine | 1 Tablespoon | |
| Orange marmalade | 1/4 Cup (16 tbs) | |
Directions
Cook celery and onion in 2 tablespoons butter or margarine over low heat until tender.
Stir in rice, water, orange juice, sugar, orange peel and salt.
Bring to a vigorous boil and cover.
Simmer 5 minutes or until liquid is absorbed.
Heat carrots.
Add 1 tablespoon butter or margarine to hot carrots and mix carefully.
Add marmalade and again mix carefully.
Spoon rice into heated serving dish or casserole.
Spoon carrots around edge.
Stir in rice, water, orange juice, sugar, orange peel and salt.
Bring to a vigorous boil and cover.
Simmer 5 minutes or until liquid is absorbed.
Heat carrots.
Add 1 tablespoon butter or margarine to hot carrots and mix carefully.
Add marmalade and again mix carefully.
Spoon rice into heated serving dish or casserole.
Spoon carrots around edge.
Chef
