Orange Rice Salad

2 Tbls olive oil

2 Tbls unalted butter

2 cups finely chopped onion (one large) or less onion if you prefer

1 1/2 cups long-grain white rice ( I used Uncle Ben's)

1 1/2 cups fresh orange juice (I used mixture of fresh and juice from the carton)

1 1/2 cups water

2 tsp kosher salt (I used less)

2 tsp ground pepper

1/4 cup toasted pine nuts or toasted slivered almonds

1 cup finely chopped celery

1/4 cup minced fresh chives or scallions

I added the zest of one orange. Also could add small can mandarin oranges, well drained

Dressing:

1/4 cup fresh orange juice

3 Tbls fresh lemon juice

1/4 cup olive oil

1/2 tsp sugar

1/2 tsp kosher salt

1/2 tsp pepper

In a heavy pot over low heat melt the butter with the olive oil and saute the onions and rice for 5 minutes. Stir often, so it does not brown. Add the orange juice, water, salt and pepper. Cover and cook 15 to 17 minutes ( Mine took 20 ) or until rice is just tender. Spoon the rice into a large bowl. Fluff it with a fork to separate the grains. Add the pine nuts, celery and chives. Also the orange zest and mandarin oranges.

Place all the dressing ingredients in a jar with a tight fitting lid and shake well to blend. Pour dressing over the rice and toss gently but thoroughly. Let cool to room temperature before serving. Will keep well in fridge if made ahead of time.