Rice Pilaf

Prep your work station

1 cup white rice

3 cups chicken broth

4 Tbsp butter

1/2 onion, chopped fine

2 celery stalks, chopped fine

1/2 green pepper (optional), chopped fine

1 tsp dry rosemary

Salt and pepper to taste

In large skillet with cover, melt butter before adding onion and celery and optional green pepper. Brown vegetables till soft and tender.

At this point, add the rice and stir well, coating the rice, while toasting it. This should take about 5 minutes.

Slowly pour chicken broth into the skillet with rice. Stir well.

When it comes to a boil, lower heat to simmer. Stir once more and cover. Let cook without checking it. Put timer on 12 minutes.

Check the rice for all liquid to be absorbed.

Toss rice.....ready to serve.

Yield: about 3 cups of cooked rice

Getting ready to add the rice...

Ready to serve....

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)