Difference between revisions of "Orange Rice II"
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# Cook onion in butter in large skillet over medium heat until tender but not brown. | # Cook onion in butter in large skillet over medium heat until tender but not brown. | ||
# Add salt, pepper, cinnamon, concentrate and vermouth; heat thoroughly. | # Add salt, pepper, cinnamon, concentrate and vermouth; heat thoroughly. | ||
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# Cover and let stand 10 minutes so flavors will blend. | # Cover and let stand 10 minutes so flavors will blend. | ||
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[[Category:Orange juice Recipes]] | [[Category:Orange juice Recipes]] | ||
| − | [[Category: | + | [[Category:Rice Recipes]] |
Latest revision as of 17:10, 29 June 2012
Makes 6 servings
Ingredients
- ½ cup chopped onion
- 1 tablespoon butter or margarine
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- 5 tablespoons frozen orange juice concentrate
- 2 tablespoons dry vermouth
- 3 cups hot cooked rice
Procedures
- Cook onion in butter in large skillet over medium heat until tender but not brown.
- Add salt, pepper, cinnamon, concentrate and vermouth; heat thoroughly.
- Pour over hot rice; toss lightly until well blended.
- Cover and let stand 10 minutes so flavors will blend.
