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Recipe: Zesty Orange And Onion Rice
Similar Categories: Zesty, Orange, Onion, Rice
Zesty Orange And Onion Rice
2 teaspoons extra-virgin olive oil
2 garlic cloves -- minced
1 medium onion -- chopped
2 cups orange juice
1 teaspoon dried oregano -- crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red-pepper flakes -- or to taste
1 1/2 cups uncooked quick-cooking brown rice
1. Combine the oil and garlic in a medium saucepan and cook over medium heat for about 1 minute, or until the garlic sizzles. Add the onions and continue to cook, stirring frequently, for 3 minutes, or until the onions are translucent.
2. Add the orange juice, oregano, salt, black pepper, cinnamon and red-pepper flakes. Bring to a boil over high heat. Stir in the rice Cover, reduce the heat to low and cook for 10 minutes, or until the liquid is absorbed. Fluff with a fork.
Variation: * Substitute couscous for the brown rice (reduce time by 5 minutes). *Mix cold leftovers with assorted greens and vegetables for a salad. *For soup, thin leftovers with vegetable or chicken stock.
Each 1/2cup serving: Calories: 119; Fat: 1g.
Yield:
"4 cups"
2 teaspoons extra-virgin olive oil
2 garlic cloves -- minced
1 medium onion -- chopped
2 cups orange juice
1 teaspoon dried oregano -- crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red-pepper flakes -- or to taste
1 1/2 cups uncooked quick-cooking brown rice
1. Combine the oil and garlic in a medium saucepan and cook over medium heat for about 1 minute, or until the garlic sizzles. Add the onions and continue to cook, stirring frequently, for 3 minutes, or until the onions are translucent.
2. Add the orange juice, oregano, salt, black pepper, cinnamon and red-pepper flakes. Bring to a boil over high heat. Stir in the rice Cover, reduce the heat to low and cook for 10 minutes, or until the liquid is absorbed. Fluff with a fork.
Variation: * Substitute couscous for the brown rice (reduce time by 5 minutes). *Mix cold leftovers with assorted greens and vegetables for a salad. *For soup, thin leftovers with vegetable or chicken stock.
Each 1/2cup serving: Calories: 119; Fat: 1g.
Yield:
"4 cups"
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