Mixed Rice with Red Pepper and Celery

This recipe started out as a bland wild rice/brown rice combo, nice in theory, but lacking in good taste. Since we didn't have any wild rice, we substituted white rice. But it was still kind of bland. With a little more tinkering, this is what we came up with. A simple, citrusy accompaniment to fish or chicken.

Mixed Rice with Red Pepper and Celery
Recipe by Kelly
Pictures by Caroline

1/2 cup white rice
1 cup brown rice
3 1/4 cups chicken or vegetable broth
1 tablespoon olive oil
1 medium red onion, finely chopped
1 red pepper, chopped
2 celery stalks, chopped
2 tablespoons chopped fresh parsely

Dressing:
1/4 cup orange juice
1/4 cup lemon juice
1 teaspoon orange peel
1 teaspoon lemon peel
1/3 cup olive oil
1 teaspoon salt

1. In a large pot, combine 2 1/4 cups chicken broth and brown rice. Bring to a boil, cover, and lower heat to a simmer. Cook 35 minutes, or until rice is tender.
2. In a medium pot, combine 1 cup chicken broth and white rice. Bring to a boil, cover, and lower heat to a simmer. Cook 25 minutes, or until rice is tender. Combine white and brown rice in a large bowl.
3. When rice is almost done, heat oil in a medium skillet. Add onions, pepper and celery. Saute 5 minutes, just until peppers and onions are slightly tender. Add to rice.
4. Combine all ingredients for dressing in a small bowl. Pour over rice and stir. Season with salt and pepper, if desired.