Orange And Ginger Rice Recipes

ORANGE AND GINGER RICE

Steps:

• Heat oil, reduce to a medium heat and add spices. Stir for 30seconds before adding the rice, soy sauce and stock.
• Take the zest from the orange and add it to the rice. Then halve the orange put it in the pan flesh side down.
• Bring to the boil then reduce heat to low and simmer, covered, for 15 mins or until the liquid has been absorbed.
• Remove the orange from the pan and allow it to cool. Leave the rice to sit for a further 5 minutes.
• When the orange is cool enough to handle, squeeze out the jammy pulp and fork it through the rice.
• Serve.

ORANGE GINGER BROWN RICE

Steps:

• Begin by sweating onions in oil in a medium sized pan until they are translucent. Add the rice and saute for 1 minute. Add the orange zest and ginger and cook for 1 more minute. Add the stock and bring to a boil. Cover the pan with a lid and cook over low heat for 20 to 25 minutes or until rice is tender. Add salt and freshly ground black pepper, to taste.

ORANGE GINGER RICE

Steps:

• in a rice cooker add:.
• rice.
• orange juice concentrate.
• water.
• powdered ginger.
• cardamon.
• salt.
• fresh grated ginger.
• pepper.
• after rice has cooked add:.
• butter.
• scallions.
• orange zest.

CRISPY ORANGE BEEF

Steps:

• Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
• Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
• Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
• Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

TURMERIC ORANGE GINGER INFUSED RICE

Steps:

• Take ½ cup diced dried mango in a small cup and add 1 tablespoon thawed frozen orange juice concentrate.
• Add enough very warm, but not hot, water to cover. Let sit to plump and infuse mango with orange juice.
• Meanwhile, melt butter over low-medium heat in 2 quart saucepan, but do not brown.
• Add garlic and ginger to butter and let combine until entire mixture is no longer raw and cooked to infuse the butter. Do not brown.
• Drain mango, take juice and pour into measuring cup and add water to equal 1 ¾ cup.
• Add liquid to saucepan and bring to a boil. Add rice, salt, cinnamon and pepper and turmeric.
• Cover and simmer about 15 minutes til rice is tender and all liquid is absorbed. Remove from heat, covered.
• Then add macerated mango, fluffing with a fork. Recover. Before serving, sprinkle with freshly minced mint and pine nuts. Refluff. Taste for seasoning (salt and pepper), and adjust to taste.
• Drizzle with Extra Virgin Olive Oil and serve. Enjoy.