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Valencia Rice & Carrots

Quick.easy.cooking's picture
Ingredients
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Finely chopped onion 2 Tablespoon
  Butter/Margarine 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
  Salt 1⁄2 Teaspoon
  Thinly sliced carrots 2 Cup (32 tbs), cooked, drained
  Butter/Margarine 1 Tablespoon
  Orange marmalade 1⁄4 Cup (4 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Valencian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice, Carrot

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