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Cider Rice Pilaf
1/2 pound butter
3 cups brown rice
1 tablespoon grated orange peel
1 cup chopped onion
1-1/2 cups chopped celery
3/4 cup minced parsley
1/2 teaspoon dried rosemary, or 1 1/2 teaspoons fresh rosemary
7-1/2 cup Martinelli's Apple Juice or Cider
salt and freshly ground pepper
In a large skillet, melt butter. Add the rice and cook slowly, stirring, until the rice is golden. Season with salt, pepper, orange peel, onion and celery, and continue to sauté for about 5 minutes. Add one-half cup of parsley and the rosemary. In a separate saucepan, bring the Cider to a boil, and then stir into the rice. Cook the rice, tightly covered, over low heat, about one hour or until all of the liquid is absorbed and rice is tender. Serve sprinkled with the remaining parsley. Serves 12. |
