serves 6
1 tablespoon olive oil
1 medium onion chopped
1 1/2 cup long-grain rice, uncooked
2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup unsweetened orange juice
zest of one orange
1/4 cup parsley chopped
Heat oil in a medium non-stick skillet, add rice to skillet; stirring constantly to prevent burning, coat rice with oil then toast until golden brown. Add onion and celery; sauté until tender. Add broth, salt, pepper, orange zest, parsley and juice. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Let rice sit without lid for 5 to 10 minutes then toss gently and serve.
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