Side Pannel
Oranges Filled with Raisins, Chickpeas and Rice
Oranges Filled with Raisins, Chickpeas and Rice
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Vegetarian
Ingredients List
- ----------------------------ORANGE-TAHINI SAUCE----------------------------
- 1/4 c Tahini
- 3/4 c Plain yogurt or soft tofu
- 1/4 c Orange juice
- 2 ts Ground cumin
- 2 ts Paprika
- 2 tb Minced fresh cilantro (opt.)
Directions
FILLING
1 tb Unsalted butter
-OR- avocado oil
1 md Red onion; chopped
1 c Brown and wild rice blend
(uncooked)
-OR 1/3 brown & 2/3 wildrice
2 c Vegetable broth or water
1 c Chickpeas; cooked, drained
1/4 c Raisins
ORANGES
2 Jumbo navel oranges
halved crosswise
GARNISH
1 tb Sesame seeds
1 tb Chopped scallion whites
4 Cilantro leaves (optional)
FOR THE ORANGE-TAHINI SAUCE: In a blender or food processor, combine all
ingredients. Refrigerate until ready to use.
FOR THE FILLING: Melt the butter or heat the oil in a medium saucepan.
Saute the onion until soft, about 10 minutes. Add the rice and stir to coat
with the butter. Add the broth, bring to a boil, cover, and simmer over low
heat until rice is tender and liquid is absorbed, about 45 minutes. Let
cool to room temperature.
In a large bowl, toss together the cooked rice, Orange-Tahini Sauce,
chickpeas, and raisins.
Prepare the oranges for stuffing by slicing off the rounded ends so that
each half stands squarely on a plate. Using a paring knife, carve out the
fruit, cut it into bite-size sections, and toss it into the rice mixture.
Once the fruit has been removed, cut away as much of the white portion of
the peel as possible, leaving the shell intact.
Set the orange shells on a serving dish and fill them with the rice
mixture. Garnish each with a sprinkling of sesame seeds and scallions
topped with a whole cilantro leaf.
1 tb Unsalted butter
-OR- avocado oil
1 md Red onion; chopped
1 c Brown and wild rice blend
(uncooked)
-OR 1/3 brown & 2/3 wildrice
2 c Vegetable broth or water
1 c Chickpeas; cooked, drained
1/4 c Raisins
ORANGES
2 Jumbo navel oranges
halved crosswise
GARNISH
1 tb Sesame seeds
1 tb Chopped scallion whites
4 Cilantro leaves (optional)
FOR THE ORANGE-TAHINI SAUCE: In a blender or food processor, combine all
ingredients. Refrigerate until ready to use.
FOR THE FILLING: Melt the butter or heat the oil in a medium saucepan.
Saute the onion until soft, about 10 minutes. Add the rice and stir to coat
with the butter. Add the broth, bring to a boil, cover, and simmer over low
heat until rice is tender and liquid is absorbed, about 45 minutes. Let
cool to room temperature.
In a large bowl, toss together the cooked rice, Orange-Tahini Sauce,
chickpeas, and raisins.
Prepare the oranges for stuffing by slicing off the rounded ends so that
each half stands squarely on a plate. Using a paring knife, carve out the
fruit, cut it into bite-size sections, and toss it into the rice mixture.
Once the fruit has been removed, cut away as much of the white portion of
the peel as possible, leaving the shell intact.
Set the orange shells on a serving dish and fill them with the rice
mixture. Garnish each with a sprinkling of sesame seeds and scallions
topped with a whole cilantro leaf.
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