3 tbsp. butter
1 med. onion, coarsely chopped
2 lg. ribs celery, sliced
1 c. uncooked long grain rice
Fresh orange juice from a lg. orange plus water to make 1 c.
Freshly grated rind from the orange
1 1/2 c. hot water
1/8 tsp. dried thyme

Melt butter in a medium saucepan and saute the onion and celery until tender. Add rice, orange juice, grated orange rind and hot water. Stir in thyme. Bring to a boil, reduce heat and cover. Simmer until tender, without lifting the lid, for about 15 to 20 minutes. Serves about 6.