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celery (with leaves), diced
orange rind, slivered
Melt butter in deep saucepan.
Add celery and onion; cook until onion is tender, but not brown.
Stir in orange rind and juice; bring to a boil.
Add cooked rice, salt and thyme; mix just enough to moisten all the rice.
Remove from heat; cover and let stand several minutes.
Fluff with fork before spooning into center of crown roast of pork, or serve with baked ham or Hawaiian-style chicken.