Celery Rice with Orange Zest
Recipe for celery rice with orange zest
Celery has to be one of the most fragrant vegetables of them all. It is possibly an acquired taste, but a tiny bit added to salads or soups does its job. I got a fresh bunch of celery with beautiful greens in my home-delivered vegetables yesterday and I wanted to use them before they wilted. This recipe is a great way to use a whole bunch of celery, which is very high on nutritive value, especially fibre.
This rice is a good variation to regular pulao, and it goes well with both Indian curries and 'continental' style baked vegetables. It is mild enough to serve to young kids too. The orange zest provides just that tinge of citrus in the background and will keep your guests guessing as to what's that mystery aroma in the dish!
We had this with a mixed seasonal winter vegetables curry, recipe of which I shall blog soon.
- Wash and finely slice celery stalks. Finely chop celery leaves. Keep them aside in separate bowls.
- Wash and soak rice in water for 30mins.
- In a large pan, heat oil. Sauté garlic, green chilli and celery stalks for 5mins.
- Then add celery leaves and saute on low flame for 5-7mins.
- Add orange zest, stock cube, water and 1/2 tsp salt. Bring to a simmer.
- Add soaked rice and cook covered for 8 mins or so until done.
Serve with a curry or with baked vegetables.
Tip: How to grow celery from store bought celery
If you are lucky to find celery bunch with roots intact, chop off the stems leaving an inch of stem above the root, place in a jar of water for a week or so until new roots appear and then stick it into a pot with good soil. You will have your own supply of celery for soups and salads.