**Orange Pilaf: A Unique and Flavorful Rice Dish**
Orange pilaf is a delightful and aromatic rice dish that combines the vibrant flavors of orange zest, orange juice, and a blend of spices. This unique pilaf is a perfect accompaniment to grilled meats, roasted vegetables, or fish. It is also a great option for a vegetarian main course. This article provides three variations of orange pilaf: a classic version, a vegan version, and a gluten-free version. Each recipe includes step-by-step instructions, cooking tips, and nutritional information. Whether you are looking for a flavorful side dish or a hearty main course, orange pilaf is sure to impress your taste buds. So, let's get cooking and embark on a culinary journey to create this delectable dish.
CROCK POT ORANGE-CURRY CHICKEN WITH SWEET POTATO PILAF
This dish came from a long stare into the pantry trying to put together a meal when I didn't have enough sweet potatoes for all 6 of us and couldn't get to the store. But I had a bunch of little oranges the kids weren't eating. Sometimes necessity is delicious. ;) It's not as involved as the long ingredient list looks and I'm sure it would be easy to halve if you're not feeding a big family with hungry teens.
Provided by 3KillerBs
Categories Curries
Time 6h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Toss together all the pilaf ingredients except the chicken stock.
- Spread the pilaf in the bottom of a 6 qt, oval crock pot.
- Stuff the chicken cavities with 4 orange chunks and 2 onion quarters.
- Place the chickens into the crock pot on top of the pilaf.
- Sprinkle each chicken with a pinch of celery seed, a pinch of cumin, and 1/2tsp of curry powder.
- Pour the chicken stock into the pot, being careful to not wash the seasoning off the chicken.
- Since the crock pot will be very full, cook for 3-4 hours on high to get the middle heated quickly then turn down to low for another 4-5 hours.
ORANGE RICE PILAF
This is a delicious and different way to prepare rice. I usually make this recipe whenever I have guests. It makes a fabulous side dish served with just about any entree.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a 3-qt. saucepan, saute celery, onion and orange zest in butter until tender but not brown. Add salt. Combine orange juice and water; add to celery mixture. Bring to a boil. Stir in the rice. Remove from the heat; cover and let stand for 10 minutes. Fluff with a fork.
Nutrition Facts :
MACADAMIA CHICKEN WITH ORANGE-GINGER SAUCE AND COCONUT PILAF
Delicious use of those tasty Macadamia nuts. Takes some prep time, so it is definitely company-worthy. Just add a simple tossed salad and some white wine and dinner is served!
Provided by CaliforniaJan
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Put flour and coconut milk in separate wide, shallow bowls. In another bowl, mix nuts and panko. Rinse chicken and pat dry. Sprinkle all over with salt and pepper.
- Put 2 tablespoons butter and 2 tablespoons olive oil in a large frying pan over medium heat. Dredge chicken in flour, shaking off excess; dip into coconut milk, letting excess drip off; then press into nut mixture to coat on all sides. Reserve coconut milk. Lay chicken in frying pan in a single layer and cook until golden brown on the bottom, 3 to 4 minutes. With a spatula, turn pieces (taking care not to break off nut coating) and brown on the other side, 2 to 3 minutes longer. Transfer chicken to a baking pan and bake until no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
- Meanwhile, wipe any scorched nuts from pan with a paper towel. If pan is dry, add 1 tablespoons each butter and olive oil, then shallots, ginger, and garlic. Cook over medium heat, stirring often, until beginning to brown, about 5 minutes. Pour in broth, wine, and orange juice. Boil until liquid is reduced by about half, 8 to 10 minutes.
- Pour mixture into a blender and, holding lid down tightly with a towel, whirl until very smooth. Return sauce to frying pan and add 1/4 cup reserved coconut milk (discard remainder) and salt and pepper to taste; stir over low heat until hot, then pour into a small bowl.
- Spoon Coconut Pilaf onto plates, top with chicken, and serve with sauce.
- *Chop the nuts by pulsing briefly in a food processor. Finely shred the peel from the oranges and save it for the pilaf.
ORANGE AND CRANBERRY RICE PILAF
This is an extremely flavorful rice pilaf and if you love the taste of curry & marmalade you will most definitely enjoy this. However, if you are not used to working with curry I suggest a small amount be added and then taste as to whether you want more curry or not. This is a unique rice pilaf and I was trying a few different...
Provided by Kimberly Biegacki
Categories Rice Sides
Time 30m
Number Of Ingredients 14
Steps:
- 1. In a large saucepan saute celery and onion in butter till tender. Remove from pan and set aside. Now saute your mushrooms till tender and set aside. I love the color of the sauteed veggies.
- 2. Now brown your rice in a pan for about 5 minutes and then cook as directed on box (15 minutes usually) but with your chicken broth and spices. When rice is finished add your sauteed veggies, cranberries and your marmalade.
- 3. Stir in your parsley last and then plate it. Add your orange zest for garnish. I set the nuts in a bowl on the table for those who can have them and want them. Mainly cause my husband can't have them.
- 4. Now this is not how I made this tonight. I added all the sauteed veggies and cranberries in the rice while cooking. Well, I really am disappointed with how my dish looks....yes, I am. I am posting though I am disgusted. I prefer the brightness and crunch of slightly sauteed celery and I love the mushrooms freshness too. So, it only makes sense to me to add them last; however, if you don't care about crunch and brightness just add them into your rice while cooking. Oh, and I also tried adding 1/2 cup of fresh squeezed orange juice in place of the chicken broth. That must of changed the color of the rice....no didn't like that either. LOL
ORANGE PILAF
Make and share this Orange Pilaf recipe from Food.com.
Provided by keen5
Categories Long Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-high heat, cook celery and green onions in butter until tender, about 4 to 5 minutes.
- Add the rice and brown lightly, stirring frequently, for another 4 to 5 minutes.
- Add orange juice, salt and 1 cup water, heat to boiling.
- Cover and reduce heat, simmering the rice for 25 minutes until it is tender and the liquid is absorbed.
- Gently stir in the orange pieces and almonds.
ORANGE-CINNAMON RICE PILAF
Make and share this Orange-Cinnamon Rice Pilaf recipe from Food.com.
Provided by swissms
Categories Long Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in sauce pan over medium-high heat.
- Add onion; saute 5 minutes.
- Add rice, juice, peel, cinnamon, cumin, and salt. Stir 1 minute.
- Add broth; bring to simmer. Reduce heat to low, cover, and cook until broth is absorbed, about 19 minutes.
- Season with pepper; mix in nuts.
Tips:
- Use high-quality ingredients for the best results. This means using fresh oranges, long-grain rice, and flavorful broth.
- Be sure to wash the rice thoroughly before cooking to remove any starch or debris.
- Toasting the rice in a little butter or oil before adding the liquid helps to bring out its flavor and give the pilaf a slightly nutty taste.
- You can use any type of broth you like in this recipe. Chicken broth, vegetable broth, or even beef broth would all work well.
- If you don't have any fresh oranges on hand, you can use bottled orange juice instead. Just be sure to use 100% orange juice without any added sugar or preservatives.
- Garnish the finished pilaf with fresh herbs, such as parsley, cilantro, or mint, for a pop of color and flavor.
Conclusion:
Orange pilaf is a delicious and easy-to-make side dish that is perfect for any occasion. It is also a great way to use up leftover rice. With its bright citrus flavor and fluffy texture, orange pilaf is sure to be a hit with everyone at the table.
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