Orange Rice

by Daniel Rogov

3 Tbsp. butter
1/2 cup chopped celery
2 Tbsp. onion, chopped coarsely
1 Tbsp. parsley, chopped coarsely
rind of 1/2 orange, chopped
1/2 cup orange juice
1/2 tsp. salt
1/2 cup uncooked rice

Melt the butter in a skillet. Add the celery, onion, parsley and orange rind and saute for 5 minutes on a low flame. Add the orange juice, 1/2 cup water and salt. Bring to a boil. Slowly stir in the rice, reduce to a low flame, cover and boil until the rice is tender and the liquids are absorbed (20-25 minutes). Fluff just before serving.

Serves 4.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.