ORANGE-CASHEW CHICKEN AND RICE
I like to experiment with different ingredients when I make this popular dish. Try celery instead of bok choy or toasted almonds instead of cashews. Each and every combination turns out great! -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Meanwhile, drain oranges, reserving 1/2 cup oranges and 2 tablespoons juice (save remainder for another use)., In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce and reserved juice; set aside. In a large wok or skillet, stir-fry chicken in oil until no longer pink. Add cashew mixture; cook 1 minute longer. Add the bok choy, chives and reserved oranges; cook and stir for 2 minutes., Fluff rice with a fork; serve with chicken mixture.
Nutrition Facts : Calories 389 calories, Fat 14g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1249mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein.
WHOLE FOODS ORANGE CASHEW RICE
Lovely, colorful and tasty rice! I have sampled Whole Foods Market offerings, and let me tell you, everything is outstanding!!! Recipe from The Whole Foods Market Cookbook.
Provided by BecR2400
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 2-quart sauce pot, bring the water, orange juice, orange zest, olive oil and salt to a boil, and stir in the rice.
- Cover the sauce pot, and simmer the rice for 25 to 30 minutes, until rice is cooked through and liquid has totally evaporated.
- Empty the orange rice into a large mixing bowl, and add the cashew pieces, peppers and scallions.
- Just before serving, season the rice with the salt and white pepper, and add the drained mandarin orange segments, folding them in gently to prevent the oranges from breaking.
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- For the rice, in a 2-quart saucepan, bring the water, orange juice, orange zest, olive oil and salt to a boil. Stir in the rice. Cover the saucepan and lower the heat to a gentle simmer, simmering the rice for 25-30 minutes, until the rice is cooked through and the liquid has totally evaporated. Let stand, covered, off the heat for 5-10 minutes. Scrape the rice into a large bowl. Add the cashew pieces, peppers and green onions. Season with salt and pepper and add the drained orange segments to the rice, folding them in gently to prevent the oranges from breaking.
- For the tilapia, while the rice simmers, preheat the oven to 375 degrees F and coat a 9-10 inch cast iron pan with nonstick cooking spray. Rinse the tilapia and pat dry. Place the fish in the cast iron pan in a single layer. Season each fillet on both sides with salt and pepper. Sprinkle lime zest over the fish and drizzle with lime juice. Place a pat of butter on each fillet. Bake in the oven for 8-12 minutes until cooked through. Serve rice and fish immediately, spooning pan juices over fish, if desired.
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- Combine rice and broth in a large saucepan and bring to a boil. Cover and reduce to low heat, cooking about 25 minutes, until the rice is tender. Remove from the heat and let sit 15 minutes before fluffing with a fork.
- Segment the oranges over a medium bowl allowing any juice to fall into the bowl. Place the segments in a separate small bowl. Use a juicer to squeeze the remaining juice from the fruit.
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- Bring a large saucepan of water to a boil. Add the rice and a generous pinch of salt and boil until barely al dente, about 15 minutes. Drain, shaking out the excess water. Return the rice to the pan. Cover tightly and cook over very low heat for 10 minutes. Fluff the rice with a fork, cover and keep warm.
- In a large, deep nonstick skillet, heat the oil. Add the mustard seeds and cook over moderately high heat until they begin to pop, about 2 minutes. Add the onion, bay leaves and turmeric and cook, stirring occasionally, until the onion is lightly browned, about 6 minutes. Add the cashews and chickpeas and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the rice and lemon juice and toss to combine. Discard the bay leaves. Serve hot or warm.
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