Here's a light and lilting rice side dish, inspired by an old New Orleans Creole recipe. It abounds with a symphony of citrus notes — orange juice, orange zest, and tiny orange sections. Adapted from Great American Vegetarian by Nava Atlas. Photos by Hannah Kaminsky.

Recipe

Creole Orange Rice

Here's a light and lilting rice side dish, inspired by an old New Orleans Creole recipe. It abounds with a symphony of citrus notes — orange juice, orange zest, and tiny orange sections.

5 from 1 vote

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Course: Rice side dish

Cuisine: Creole

Diet: Vegan, Vegetarian

Keyword: Creole recipe, New Orleans Creole recipe, rice side dish

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 215kcal

Author: Veg Kitchen

Ingredients

2 tablespoons olive oil or fragrant nut oil
1 large onion finely chopped
2 large celery stalks diced
1 ¼ cups long-grain brown or brown basmati rice
2 cups homemade or store-bought vegetable stock
1 cup fresh orange juice
1 tablespoon grated orange zest from organic orange
½ teaspoon dried thyme
Salt and freshly ground pepper
Minced parsley for garnish
Peeled and sectioned clementine or other small seedless oranges for garnish

US Customary - Metric

Instructions

Heat the oil in a large saucepan. Add the onion and celery and sauté over medium heat until the onion is golden.
Add the rice, stock, orange juice, optional orange zest, and thyme. Bring to a rapid simmer, then lower the heat and simmer gently, covered, until the water is absorbed, about 30 minutes.
If the rice is not tender enough for your taste, add another ½ cup stock (or water), and simmer until absorbed. Season to taste with salt and pepper.
Serve at once. Garnish each serving with a little minced parsley and if desired, a few clementine sections.