SWEET RICE WITH ORANGE RIND
From Madhur Jaffrey. Doesn't this sound like a wonderful Thanksgiving or Christmas side? Prep time doesn't include soaking the rice.
Provided by Elisabetta47
Categories Rice
Time 1h40m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash the rice in several changes of water and drain.
- Put in bowl with 5 cups water and soak for 1 hour.
- Drain in a sieve set over a bowl.
- Peel carrots & cut into 1/8" diagonal slices, then slice lengthwise into 1/8" julienne strips.
- Melt butter in wide, flame & oven-proof 3-quart pot with tight-fitting lid over medium flame.
- Add carrots & stir for 5 minute.
- Remove carrots with slotted spoon & set aside. Put pot aside as well.
- Cut orange peel into 2" by 1/8"strips & put in pot with 4 cups water.
- Bring to a rolling boil then immediately invert the pot into a colander set in the sink & rinse under cold water.
- Return the peel & 4 cups water back into the same pot and repeat the blanching process a second time, draining & rinsing as before.
- In a heavy saucepan, combine the peel, sugar, almonds & saffron & 1/2 cup water.
- Bring to a boil, reduce & simmer gently for 30 min., stirring often.
- Add carrots & raisins & simmer 5 minute being careful not to burn. The mixture should be thick & syrupy. Leave in a warm place.
- Preheat oven to 325°.
- Return pot with butter to medium heat & add drained rice.
- Stir & fry for 5 min., reducing heat if it sticks.
- Add 2 2/3 c water & the salt.
- Stir gently & cook until the water has evaporated.
- Quickly spread the orange peel mixture over the rice, cover tightly & place in oven for 25 minute.
- Stir the rice gently to mix before serving.
Nutrition Facts : Calories 388.7, Fat 10.6, SaturatedFat 4.1, Cholesterol 15.3, Sodium 309.6, Carbohydrate 69.1, Fiber 2.2, Sugar 27.6, Protein 5.3
ORANGE PERSIAN RICE
Adapted from the Southern Heritage Company's Coming Cookbook, one of Mary Lily Flagler's dinner party recipes, served at Whitehall in Palm Beach, Florida.
Provided by KerfuffleUponWincle
Categories Fruit
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a small dutch oven, or medium sized sauce pan, over medium heat.
- Add rice, stirring constantly until rice is lightly browned.
- Add salt, raisins, red pepper flakes, grated ginger-root, chicken broth, and orange juice.
- Bring to boil; reduce heat, cover, and simmer for 20 minutes.
- Remove from heat and let stand for 5 minutes.
- Add fresh parsley (optional), grated orange zest, and toasted almonds.
Nutrition Facts : Calories 311.2, Fat 7.7, SaturatedFat 2.9, Cholesterol 10.2, Sodium 693, Carbohydrate 54.9, Fiber 2.1, Sugar 14.7, Protein 6.6
ORANGE RIND CAKE
I love citrus in just about anything, this cake is no exception. This is a basic recipe that tastes so good.
Provided by mommyoffour
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Put raisins, nuts and zest through a grinder.
- Set aside.
- Cream butter with sugar; stir in eggs and buttermilk, mixing well.
- Add soda, flour and ground mixture.
- Pour batter into a greased and floured bundt pan.
- Bake in a 350 oven 45 to 60 minutes.
- Dust with confectioners sugar.
Nutrition Facts : Calories 381.1, Fat 14.3, SaturatedFat 6.8, Cholesterol 67.7, Sodium 279, Carbohydrate 58.3, Fiber 2, Sugar 30.2, Protein 7
BROWN RICE WITH ORANGE (RACHAEL RAY)
Make and share this Brown Rice With Orange (Rachael Ray) recipe from Food.com.
Provided by Lori Mama
Categories Brown Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, over medium heat, put rice, stock, orange rind, seasonings and butter.
- Bring to a simmer.
- Gently cook, covered, until rice has absorbed the liquid.
- Approximately 40-45 minutes.
- When rice is done, fluff with fork, add the orange juice, onions and parsley.
- Mix and serve.
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