Oven Baked Orange Rice Food

BAKED ORANGE CHICKEN AND BROWN RICE

Steps:

• Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
• Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
• Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
• Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
• Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

ORANGE RICE

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.

BAKED ORANGE ROUGHY AND RICE

Steps:

• Place rice in a greased 13x9-in. baking dish. Layer with the vegetables and fish. Pour the broth and tomatoes over the top; sprinkle with seasonings., Cover and bake at 375° until fish flakes easily with a fork and rice is tender, 25-30 minutes. Sprinkle with cheese; bake until cheese is melted, 5 minutes longer.

OVEN BAKED ORANGE RICE

Steps:

• Preheat oven to 350 degrees.
• Mix the rice, celery, onion, butter, orange peel and salt together and pour into a buttered 1-quart casserole dish.
• In a saucepan, heat the orange juice and water together to boiling.
• Add the orange juice mixture to the casserole dish and stir.
• Cover and bake about 45 minutes or until the rice is fluffy and tender.
• Toss with a fork and sprinkle with chopped parsley or slivered almonds.

BAKED ORANGE PORK CHOPS WITH RICE

Steps:

• Sprinkle salt and pepper over pork chops and brown in skillet with oil.
• Sprinkle uncooked rice into a greased 7x11 inch baking dish.
• Add orange juice.
• Arrange pork chops over rice.
• Add ginger to the can of soup, stir, and pour over the pork chops.
• Sprinkle walnuts over the tops of pork chops.
• Cover and bake at 350 degrees Fahrenheit for 25 minutes.
• Uncover and bake 10 minutes longer, or until rice is tender.
• ENJOY !

ORANGE RICE

Steps:

• Melt butter in a pan over medium heat. Add rice to the butter and saute until the rice becomes golden brown. Stir frequently to avoid becoming over brown.
• Add Orange Zest, dried fruit and stir for 2 minutes. This will allow the zest to give up it's oils.
• Add Chicken broth, Orange Juice, salt, pepper and mandarin oranges to the rice mixture. Let mixture come to a boil, then turn heat down to low.
• Allow mixture to cook uncovered until the liquid level reaches the top of the rice, then cover with a tight lid.
• Rice is ready to be used as a stuffing at this point. Stuff poultry loosely, as the rice will continue to swell as it finishes cooking.
• If dish is going to be used as a side dish, continue cooking for another 15 minutes, then turn off burner and allow to set until you are ready to serve.

BAKED CARDAMOM-SCENTED RICE PUDDING WITH ORANGES IN HONEY & POMEGRANATE SYRUP

Steps:

• Heat the oven to 150C/130C fan/gas 2 and butter a wide 1.5-litre ovenproof baking dish. Put the butter, sugar, cardamom, pudding rice and milk in a saucepan and bring gently to the boil, stirring to help the sugar dissolve. Add the cream, a pinch of salt, orange zest and vanilla and bring to a simmer. Simmer for about 4 mins, stirring, until you can feel that the rice grains have become slightly swollen. Pour into the buttered baking dish and bake for 2 hrs, uncovered. The rice should be cooked but not dry or sticky. It might need a little longer, but keep an eye on it.
• Meanwhile, make the compote. Heat the orange juice, pomegranate juice, molasses, honey and sugar, stirring to help the sugar dissolve. Simmer for 8 mins until reduced slighty. Transfer to a jug. If you have more than 300ml, reduce it by boiling a bit more. The mixture will thicken as it cools. Strain, cover and chill in the fridge.
• Cut the top and bottom off the oranges to form a flat base. Using a sharp serrated knife, cut away the pith and peel. Cut the fruit into slices, catching any juice if you can (add it to the syrup). Put the oranges in a bowl, pour on the syrup and serve with the rice pudding.

ORANGE RICE - RICE COOKER

Steps:

• Place 2 cups of rice into your rice cooker - using the cup provided.
• Fill up with water to the 2 cup level in the rice cooker.
• Add the saffron, onion, salt, pepper & butter to the rice & water.
• Stir gently mixing it all together.
• Turn the rice cooker on to the Cook cycle.
• (This can be kept warm when the cooking cycle has finished for up to 2 hours.).
• When ready to serve, fluff and serve.