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)


Ingredients:

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!




3 comments:

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!