Coconut-Orange Rice

Ingredients:
White rice (long grain preferred)
Can of Mandarin Oranges (drained)
Dried Coconut (slices)
Candied Ginger (cut into bits)
1 tablespoon Olive Oil (extra virgin)
Peel of orange for Zest
6 ounces pecan pieces

Spices:
Curry Powder (mild)
Coriander (powder)
Lemon-Dill Seasoning
Celery Seed
Fancy Flake salt
NOTE: (Best if Jalapeno Peppers are one of the ingredients)

Instructions:
Bring the rice and water (amount on package for softer rice) to a boil in a stainless steel or glass pot.  Don't cover.  Turn down to a slow simmer.  Stir in oranges (without the juice.  It is a good idea to save this to drink), dried coconut, candied ginger, olive oil, nuts and spices to taste.  Simmer until all the water is absorbed.  Stir.  Add in zest.  Serve hot.

This holds up well in the refrigerator and can 
be made in advance and reheated (covered)
in a microwave oven at high for 2 to 3 minutes.  
It is a sticky type rice dish and is fun to eat 
with chop sticks.
Serves 6 to 8
Contributed by 
Anna Beltzer of Park City, Utah

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