Tuesday, May 5, 2009

Orange Scented Rice

One of my 2 Valencia orange challenges for the week was to come up with a side dish showcasing the in season Valencia. Tonight we had fish, rice and a veggie planned for dinner so I thought it would be interesting to add the orange to the rice. The end result was good but not to die for good. I think with some tweaking however it could be really, really good. On a second attempt I would like to try to add some sweetness, maybe golden raisins. I think this would compliment the orange flavor well.

Orange Scented Rice

(makes 4-6 servings)


1 c. brown rice
2-1/4 c. water, chicken stock or veggie stock (we used chicken stock but for this particular rice I think I would use water next time)
zest of 1 orange
juice of 1 orange
1/4 c. chopped almonds
1 small yellow onion, chopped
1 clove garlic, finely chopped
salt to taste

1. Bring water or stock and zest to a boil.
2. Stir in rice. Reduce heat to low. Cook for 40 minutes.
3. Lightly toast almonds in a small saute pan on low heat. (Approx. 5 minutes)
4. With 10 minutes left on the rice cooking time, add the onion and garlic.
5. Stir in almonds and orange juice.
6. Salt to taste. Serve!


Raindance said...

Ground curry or cumin might add a nice flavor! ^_^

Celeste said...

Great idea raindance! I bet curry + golden raisins would round this one out nicely.

Roxy said...

Funny... I made a similar thing for dinner tonight. Marinated pork tenderlion in a "Aloha" sauce...pineapple juice, mango, soy sauce...
Served rice that was cooked in 1/2 pineapple juice, splash of orange juice, and remaining liquid of low sodium chicken stock. Once cooked I added in 1/4c pineapple tidbits and 1/4c manderian oranges...seperated.
sprinkle in some Parsley and YUMMY!

For veggies....sauted some "rainbow broccoli" mix with minced giner/garlic/and lime juice.

Will check back for some yummy ideas!