½ cup chopped onions
1 Tablespoon butter or olive oil
1 teaspoon thyme
¼ cup raisins
¼ cup orange juice
1/8 cup dry sherry
3 cups hot cooked rice
1 Tablespoon grated orange peel
1 orange peeled and sectioned (optional)
Sauté onions in butter until soft, but not brown.
Add thyme, raisins, orange juice and sherry.
Cover and cook over low heat about 5 minutes, or until raisins are plump.
Stir in rice and orange peel, tossing lightly to blend.
If desired, garnish with orange slices.
