3 tbsp. butter
1 c. celery with leaves, diced
2 tbsp. onion, chopped
2 tbsp. orange rind, slivered
2 c. orange juice
2 c. precooked rice
3/4 tsp. salt
1/8 tsp. thyme

Melt butter in deep saucepan. Add celery and onion; cook until onion is tender, but not brown. Stir in orange rind and juice; bring to a boil. Add cooked rice, salt and thyme. Mix just enough to moisten all the rice. Remove from heat; cover and let stand 5 minutes. Fluff with fork.