2 tb Onion; minced
2/3 c Celery; chopped
3 tb Margarine; melted
1 c Rice, regular; uncooked
2 tb Orange rind; grated
1 c Orange juice
1 1/2 c Water
1 1/4 ts Salt
1/8 ts Thyme
Saute onion and celery in margarine in saucepan until
tender. Add remaining ingredients; bring to a boil.
Lower heat; cover and simmer about 20 minutes or until
rice is tender. Remove from heat; toss lightly with a
fork. Replace cover and let rice stand until dry,
about 5 to 10 minutes.
SOURCE: Southern Living Magazine, April, 1974. Typed
for you by Nancy Coleman.
