Apple Rice Pilaf

© 1999 “So Easy, So Delicious”








1 to 2 T olive oil or butter or margarine
1 medium onion, chopped
1 stalk celery, chopped
Rind of 1 orange, grated
1 C white or brown rice
¼ C parsley, minced, divided
2 C apple cider or apple juice
½ C dried cranberries or raisins
Salt and pepper, to taste

Heat oil, butter or margarine in a saucepan. Add onion, celery and orange rind and sauté until vegetables are limp. Add rice and continue cooking just until rice is golden. Add half the parsley, cider or apple juice and dried cranberries or raisins. Bring to a boil. Cover and reduce heat to a simmer. Cook for 25 minutes for white rice and almost an hour for brown rice. Add salt and pepper, to taste. Sprinkle remaining parsley on top just before serving.

Hint: This pilaf has a fruity taste and goes especially well with poultry, pork or lamb.