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Ingredients
½ pound butter
3 cups brown rice
Salt and freshly ground black pepper to taste
1 tablespoon grated orange peel
1 cup chopped onion
1 ½ cups chopped celery
¾ cup minced parsley
½ teaspoon dried rosemary or 1 ½ teaspoons fresh rosemary
7 ½ cups apple cider, preferably fresh
Nutritional analysis per serving (12 servings)
56 grams carbs; 41 milligrams cholesterol; 390 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 3 grams fiber; 587 milligrams sodium; 4 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In one or two large skillets, melt the butter. Add the rice and cook slowly, stirring, until the rice is golden.
- Step 2
Season with salt, pepper, orange peel, onion and celery and continue sauteing for about five minutes longer. Add one-half cup of parsley and the rosemary.
- Step 3
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 liquid is absorbed and rice is tender.
- Step 4
Serve sprinkled with the remaining parsley.
This dish may be prepared ahead and refrigerated before cooking. Some of the liquid will be absorbed and the rice partially cooked. Continue cooking until the rice is tender.
Private Notes