FRESH ORANGE RICE
Simple and basic-orange rice with no onion or garlic, no herbs. Depending on my menu, for a more pronounced flavor I will increase the amount of orange juice; or omit the zest, etc. (But I like orange, so I almost always add more.) From 1,000 Lowfat Recipes' cookbook.
Provided by COOKGIRl
Categories Oranges
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Remove the zest from the orange and measure out up to 2 tablespoons, if desired. Mince and set aside.
- To garner the maximum amount of juice from your oranges, with a sharp knife pierce the oranges about 5-6 times and microwave for 30 seconds.
- Juice the orange and measure out 3/4 cup; more or less according to your preference. You may need to juice another orange if two oranges don't yield enough juice. Remember that for 2 cups of rice you will need 4 cups of liquid (water/orange juice) in whatever ratio you choose.
- Place the rice in a pan along with the water, salt and orange juice. NOTE: *Important to stir in the orange zest at the end of the cooking time. DO NOT add the zest in with the rice while it is cooking or the rice will turn bitter.
- Cover pan, bring to a boil, reduce heat and simmer about 20-25 minutes or until liquid is absorbed.
- Remove pan from stove; fluff rice with a fork and stir in the zest. Let stand covered for a few minutes then serve.
- Garnish with orange slices if desired.
Nutrition Facts : Calories 248.7, Fat 0.4, SaturatedFat 0.1, Sodium 200.5, Carbohydrate 55.5, Fiber 2.8, Sugar 4.1, Protein 4.6
ORANGE RICE
Make and share this Orange Rice recipe from Food.com.
Provided by susie cooks
Categories Low Protein
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook the rice according to the package directions using orange juice in place of the water.
- Remove from heat and stir in the orange zest, carrot and green onion.
- Serve.
Nutrition Facts : Calories 158.5, Fat 1.1, SaturatedFat 0.2, Sodium 12.8, Carbohydrate 34.1, Fiber 1.8, Sugar 7.9, Protein 3.2
ORANGE-FLAVORED RICE
Steps:
- Place a medium saucepan over medium heat. Add the olive oil and rice, and cook until the rice smells toasty, about 3 minutes. Add the chicken stock and half of the orange zest and juice. Bring to a boil, stir once more, then cover and reduce the heat to low. Simmer until tender and the liquid has been absorbed, 18 to 20 minutes. Remove from the heat and let stand, still covered, for 5 minutes. Stir the remaining orange zest and juice into the rice, and garnish with the green onions.
ORANGE-CINNAMON RICE PUDDING
Provided by Food Network Kitchen
Time 40m
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Combine the orange peel, 2 cups water, the butter and a pinch of salt in a saucepan and bring to a boil. Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.
- Bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil in another saucepan. Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and 1/4 cup mascarpone.
- Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.
- Beat the remaining 1/4 cup mascarpone and the confectioners' sugar in a bowl. Remove the cinnamon sticks and orange peel from the pudding. Serve topped with the mascarpone and cinnamon.
ORANGE RICE PUDDING
Provided by Daniel Young
Categories Milk/Cream Citrus Dairy Rice Dessert Quick & Easy Orange Jam or Jelly Simmer Boil Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 1. Place the rice in a saucepan, cover with cold water and a pinch of salt, and bring to a boil. Remove from the heat and drain.
- 2. Grate the zest of 1 orange. Peel all the oranges, divide them into sections, and refrigerate until ready to serve.
- 3. Combine the orange zest, milk, and sugar in a saucepan and heat over high heat to a boil.
- 4. Add the rice, cover, lower the heat to very low, and cook, stirring occasionally so the rice does not stick, for 30 minutes.
- 5. Remove the rice from the heat, add the orange marmalade, stir well, and let cool. Refrigerate until ready to serve.
- 6. To serve, surround each serving of rice pudding with orange sections.
ORANGE-CHOCOLATE RICE PUDDING
Fill your kitchen with the aroma of orange peel and Mexican cinnamon sticks simmering in chocolate rice pudding. This Orange-Chocolate Rice Pudding will please any dessert fans.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 11
Steps:
- Use vegetable peeler to remove peel from half the orange; place in large saucepan. Cut remaining peel and white membrane from orange; discard. Cut orange into sections.
- Add water, rice and cinnamon sticks to orange peels in saucepan; stir. Bring to boil; cook on medium-low heat 20 min. or until rice is tender. Drain in colander. Remove orange peels and cinnamon sticks; discard.
- Return rice to saucepan; stir in 2% milk, evaporated milk and sugar. Cook on medium heat 20 min. or until slightly thickened, stirring constantly. Remove from heat. Stir in sour cream.
- Spoon half the rice mixture into medium bowl. Add chocolate; stir until melted. Spoon 1/3 cup chocolate mixture into each of 12 dessert dishes; cover with remaining plain rice mixture. Cool to room temperature.
- Serve desserts topped with COOL WHIP, ground cinnamon and orange sections.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0.9096 g, Sugar 0 g, Protein 5 g
BOK CHOY, EDAMAME, CASHEW, AND ORANGE RICE
Steps:
- Combine the rice and 3 1/2 cups water in a medium saucepan. Bring to a boil, then lower the heat. Cover and simmer gently until the water is absorbed, 30 to 35 minutes.
- A few minutes before the rice is done, heat the oil in a stir-fry pan. Add the edamame and bell pepper and stir-fry over medium-high heat for 2 to 3 minutes. Add the bok choy and scallions and continue to stir-fry for 1 to 2 minutes, just until wilted.
- Stir in the cooked rice and sesame oil, mixing well. Season to taste with teriyaki sauce, ginger, and pepper. Stir in the orange sections and cashews and serve at once.
- Menu Suggestions
- Since this dish involves an abundance of diverse ingredients, I like to complete the meal with few additional recipes. Sautéed Tofu (page 62) can be prepared while the rice is cooking. A platter of grape tomatoes and baby carrots round out the meal nicely. If you want to add one more item, steamed broccoli would be just the thing. Or, if time is not an issue, may I suggest upgrading that to Spicy Sesame Broccoli (page 197)?
- nutrition information
- Calories: 289
- Total Fat: 5g
- Protein: 9g
- Carbohydrates: 54g
- Fiber: 5g
- Sodium: 200mg
ORANGE RICE SALAD
You could make a side of brown rice. Or you could make this Orange Rice Salad. (Note: One is much more flavorful than the other.)
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Combine all ingredients; cover.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
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- Meanwhile, grate 1 tablespoon peel from one of the oranges. Then cut off the remaining peel from both oranges and cut into sections. Cut the onion into thin slivers.
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