1/2 c. celery, diced
2 sm. onions, chopped
3 tbsp. butter
1 c. orange juice
1 c. water
1 1/2 tbsp. grated orange rind
1/2 tsp. thyme
1 tsp. salt
1 c. uncooked rice

Cook celery and onion until soft but not brown. Add orange juice, water, rind, thyme, salt. Bring to a boil. Add rice slowly and stir slightly. Reduce heat to simmer, cover and cook 25 minutes or until done. Add 1/2 cup toasted pecans before serving. Good with any meat or fowl.