Benedictine Orange Rice = yum!

My friend passed this recipe on to me after I raved about it when she served it for dinner.  It’s sweet and tangy, wholesome and hearty, yet you can feel the love and how nourishing it is.  She actually learned of it in a monastery during a travel adventure.  Get ready for a religious experience, haha!  Hope you enjoy it!

 Benedictine Orange Rice 

1/4 cup butter and cooking oil (Shelley uses ghee and olive oil)
1/2 cup chopped celery
1/2 cup chopped onion
1 cup uncooked rice, brown or white  (Shelley also incorporates quinoa)
1 1/3 cups orange juice, plus enough water to make amount required by rice you are using (see package directions)
1 vegetable bouillon cube (Shelley uses “Better than Bouillon”)
1 tablespoon grated orange rind
1 teaspoon salt
1/2 cup raisins

Melt butter in saucepan or baking dish.  Add celery and onions and saute over low heat until tender.  Add rice and saute until all grains are coated with oil and golden brown.  Add orange juice and water and bring to a boil.  Stir in orange peel, salt and raisins.  Cover pan with tight lid or foil.  Bake at 350 degrees for about 30 minutes for white rice, 1 hour for brown. This can also be simmered on very slow heat on top of the stove.
Serves 6

[Note from Shelley: After I sautéed everything, I put it in the rice cooker.  I bet it will taste yummy baked.  The quinoa and rice cook at different times, so it came out more like puree, because I had to keep adding water.]

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