Preparation:
carefully scoop flesh from oranges, scrape shells smooth invert onto paper towels to drain cover and chill heat butter in a skillet, over a moderate flame add celery and onions, saute for 5-6 minutes stir in zest, orange juice, water, poultry seasoning, raisins, and rice bring to a boil, cover, reduce heat, and simmer for 20 minutes remove from heat and allow to cool 30 minutes cover and chill for several hours trim bottom of orange shells to stand upright place one orange shell onto each salad plate spoon rice filling into each orange shell serve chilled |
