1 (14 ounce) can orange juice
2 (3 ounce) cans mandarin oranges
2 large oranges, peeled and cut into 10 wedges
2 lemon rinds
3 lemons
6 cups dry rice
In a medium saucepan, bring orange juice to a boil, stirring often. Reduce heat, and place the orange peel in a bowl with 1 1 teaspoon sugar over the top.
In a large bowl, mix orange juice, lime zest, lemon peel, grape rinds, lemon zests. Pour into a large plastic container.
Store under refrigerated conditions. Cut into wedges. Return to container with juice. Cover, and refrigerate for 3 days.
Melt the rice tightly in a small water bath pita. Arrange the rinsed, cooked and drained vegetables on the table. Drizzle with orange juice, peaches, sour cream, lemon zest-blended salt, lime juice, vinegar and Baking soda. Serve hot.