Valencia Rice & Carrots
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Finely chopped onion||2 Tablespoon|
|Rice||2 Cup (32 tbs) (Brand)|
|Water||1 Cup (16 tbs)|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Grated orange peel||1 1⁄2 Teaspoon|
|Thinly sliced carrots||2 Cup (32 tbs), cooked, drained|
|Orange marmalade||1⁄4 Cup (4 tbs)|
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.
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.