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File in: Oil, Side dish

Orange Rice

Serves 6

  • 4 cups Water
  • 2 cups White Rice
  • 1 Large Carrot
  • 1 Stalk of Celery
  • 1 Small onion
  • 3 tbsp. Olive oil
  • salt, to taste

This recipe gets its name not from its ingridents, but from its color.

Place water in large sauce pan. Add pinch of salt and bring to a boil. Add rice, stirto seperate, cover and reduce heat to low. After 10 minutes turn off heat.

Use a vegatable peeler to clean carrot. Cut into small pieces.
Wash celery and cut into small pieces.
Peel the onion and chop into small pieces.

Place carrot, onion, celery and salt into a food processor and pulse until mixture has the consitency of course sand. You do not want a paste, only a very small grind. Each piece about the size of this 'o'.

Once the rice is soft and fluffy, place a large heavy skillet (cast iron works best) on med / high heat. Add 2 tablespoons of olive oil. Wait 1 minute for oil to heat up and add carrot mixture. Saute for 5 minutes. You want the mixture to be cooked, but not turned to moosh.

Add carrot mix to rice. Pour remaining oil over rice. Mix well to incorporate. The rice should now take on a orange shade. Serve immediatly.

JEC