2 tablespoon onion; minced
2/3 cup celery; chopped
3 tablespoon margarine; melted
1 cup rice, regular; uncooked
2 tablespoon orange rind; grated
1 cup orange juice
1 1/2 cup water
1 1/4 teaspoon salt
1/8 teaspoon thyme
Saute onion and celery in margarine in saucepan until tender. Add remaining ingredients; bring to a boil. Lower heat; cover and simmer about 20 minutes or until rice is tender. Remove from heat; toss lightly with a fork. Replace cover and let rice stand until dry, about 5 to 10 minutes.
SOURCE: Southern Living Magazine, April, 1974. Typed for you by Nancy Coleman.
