Orange Rice Pilaf

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.