Brown Rice A L Orange
|Long grain brown rice||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Pared orange peel strip||2 (Orange Part Only Each About 2 Inches Long)|
|Sage sprig/Fresh marjoram / 1/2 teaspoon of dried sage||3 (Fresh)|
In a 3- to 4-quart pan, combine rice, orange juice, wine, water, orange peel, and sage.
Bring to a boil over high heat; cover, reduce heat to low, and cook until rice is tender to bite (add water, 2 to 3 tablespoons at a time, if needed to prevent sticking), 55 to 60 minutes.
Remove the rice from heat and let stand, uncovered, for 5 minutes.
Discard orange peel and sage sprig; stir butter into rice until melted.
Offer teriyaki sauce to add to taste.