Instructions: 1. Combine the oil and garlic in a medium saucepan and cook over medium heat for about 1 minute, or until the garlic sizzles. Add the onions and continue to cook, stirring frequently, for 3 minutes, or until the onions are translucent.

2. Add the orange juice, oregano, salt, black pepper, cinnamon and red-pepper flakes. Bring to a boil over high heat. Stir in the rice Cover, reduce the heat to low and cook for 10 minutes, or until the liquid is absorbed. Fluff with a fork.

Variation:
* Substitute couscous for the brown rice (reduce time by 5 minutes).
*Mix cold leftovers with assorted greens and vegetables for a salad.
*For soup, thin leftovers with vegetable or chicken stock.

Yield: "4 cups"

NOTES : Orange juice is fabulous in low-fat cooking because it can be used to replace fat while enhancing the dishs flavor, richness and nutritional profile. Rice, too, is an extremely versatile ingredient, and brown rice, in particular, is an excellent source of fiber. Instant brown rice takes only 10 minutes to cook, making it an ideal ingredient when youre in a hurry. For a more striking presentation, serve the rice in hollowed-out oranges.

Im making this rice for dinner and boy does it smell wonderful. Middle-eastern. Rescaled well, but I used 1 large clove garlic. ;-) red onion and regular brown basmati.

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