Orange Pilaf Recipes

Steps:

• In a 3-qt. saucepan, saute celery, onion and orange zest in butter until tender but not brown. Add salt. Combine orange juice and water; add to celery mixture. Bring to a boil. Stir in the rice. Remove from the heat; cover and let stand for 10 minutes. Fluff with a fork.

Steps:

• Preheat the oven to 350.
• Melt the butter in a 3-quart saucier over medium heat.
• Stir in the onion, bell pepper and 2 pinches of salt.
• Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
• Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
• OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
• Transfer the saucier (towel and all) to the oven and bake 15 minutes.
• Remove and rest at room temperature for 15 more minutes without opening the lid.
• Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

Steps:

• In a large saucepan over medium-high heat, cook celery and green onions in butter until tender, about 4 to 5 minutes.
• Add the rice and brown lightly, stirring frequently, for another 4 to 5 minutes.
• Add orange juice, salt and 1 cup water, heat to boiling.
• Cover and reduce heat, simmering the rice for 25 minutes until it is tender and the liquid is absorbed.
• Gently stir in the orange pieces and almonds.

Steps:

• Melt butter in sauce pan over medium-high heat.
• Add onion; saute 5 minutes.
• Add rice, juice, peel, cinnamon, cumin, and salt. Stir 1 minute.
• Add broth; bring to simmer. Reduce heat to low, cover, and cook until broth is absorbed, about 19 minutes.
• Season with pepper; mix in nuts.

Steps:

• Rice Pilaf:.
• Brown Orzo in skillet with 1/8 c olive oil.Saute onions and celery.Mix with rice,bouillion,red pepper flakes,water and honey in a casserole dish.
• Bake 350 degrees covered for 30-40 minutes.While the pilaf is cooking,fry the chicken in oil 375 degrees for 3-4 minutes till golden brown.
• Cut chicken into 1" pieces.Beat 2 eggs,mix in 2 tblsp oil.Dip chicken in egg mixture and coat with mixture of 1c cornstarch and 1/2 c flour, salt and pepper.When golden brown,drain on paper towels.Keep warm in oven,till time to assemble salad(When short on time-I have substituted with banquet popcorn chicken pieces).
• Steam vegetables (tender crisp)or microwave 3-4 minutes.
• Assemble salad 4 salad bowls.
• Add to each.
• Divide rice pilaf between 4 bowls -- Top off with tender crisp vegetables 5 broccoli florets,3-4 strips of red pepper,5 green beans,snapped in half,6 snow pea pods,1 tblsp toasted almonds(optional)1 tblsp shredded carrots.Top off with 1 tblsp chinese noodles.
• Dip hot chicken pieces into 3/4 cup warmed orange marmalade.Place 7-8 pieces of orange chicken on top of salad. Serve while still hot -- .