The Chicken and the Egg: A Family Cookbook

  • Home
    • Family Cookbook History
    • In Memory of Marie Skov
    • Contributors
  • Special Helps
    • Cooking Times & Temperatures
    • Emergency Substitutions
    • Food equivalents
    • Hints
    • Measurements Equivalents
    • Table of Proportions
  • Photo Guides
    • Cookbooks of Special Interest
    • Cooking Techniques
    • Cooking Utensils
  • Menu Ideas & Special Occasions
  • Meal Ideas without Recipes
  • Creative Food Ideas
    • Baked Goods & Confections
    • Fruits & Vegetables
    • Miscellaneous
  • Appetizers
  • Beverages
  • Biscuits & Breads
    • Biscuits
    • Quick Breads
    • Yeast Bread
  • Breakfast
    • Coffee Cakes
    • Donuts, Muffins & Rolls
    • Main Dishes
  • Preserved Foods & Cheese
  • Desserts
    • Cakes & Cupcakes
    • Candy & Confections
    • Cookies
    • Frostings & Fillings
    • Other Desserts
    • Pies
    • Pastries
  • Main Courses
    • Beef
    • Casseroles
    • Eggs & Cheese
    • Fish & Seafood
    • Pork
    • Pasta & Rice
    • Poultry
    • Vegetarian
  • Chinese
  • Mexican
  • Sandwiches
  • Salads & Salad Dressings
  • Sauces & Gravies
  • Side Dishes
  • Soups, Chili & Stews
  • Miscellaneous
  • chickenandeggcookbook.com
Picture
Orange Rice

1/4 Cup Butter 1 Cup Orange Juice
2/3 Cup Celery With Leaves, Diced 1 Teaspoon Salt
2 Tablespoons Minced Onion 1/8 Teaspoon Dried Thyme
1 1/2 Cup Water 1 1/2 Cup Rice
2 Tablespoons Orange Rind, Grated

Cook celery and onion in butter until tender, but not brown. Add water, orange rind, orange juice, salt and thyme. Bring to boil. Mix in rice. Cook covered, over low heat, for 25 minutes.

Recipe - Calla Ferre

"This rice with a light citrus flavor would go very well with fish, particularly, a nice salmon fillet.  Next time I make this, I think some toasted, slivered almonds would be a good addition." - April Ferre

Back to Side Dishes








Powered by Create your own unique website with customizable templates.