Orange Rice with Vermouth (1980)

• 1/2 cup onions, chopped
• 2 tbspns butter
• 5 tbspns frozen orange juice concentrate
• 2 tbspns dry vermouth
• 1 tspn salt
• 1/4 tspn black pepper
• 1/4 tspn cinnamon
• 3 cups hot cooked rice

Cook onions in butter until tender. Add orange juice concentrate, vermouth, and seasonings.  Heat mixture thoroughly.  

Pour over hot rice, and toss lightly until well blended. Allow to stand for 10 minutes so flavors will blend. Serves 6.

(Origin - "Citrus Recipes - A Collection of Favorites from the Citrus Belt"  by Al Fischer and Mildred Fischer, Golden West Publishers, 1980)

More "Lost" Rice Recipes

Pistachio Rice Pilaf in Sherry (1954)

Cranberry Chicken Curry (1965)

Baked Mocha Rice Pudding with Coffee (1969)