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 CHICKEN AND RICE RECIPE

Steps:

• Heat oven to 350 degrees.
• Heat 1 tablespoon orange juice in small saucepan over medium heat.
• Add onion and cook in orange juice until soft, stirring frequently.
• Add rice, ginger, parsley and thyme and mix well.
• Spray a square baking dish (8x8x2 inches) with nonstick cooking spray.
• Spoon rice mixture into baking dish.
• Place chicken breasts over rice mixture.
• Pour remaining orange juice over rice mixture, sprinkle with cinnamon, cover and bake 30 minutes.
• Remove cover and bake another 15-20 minutes or until chicken is no longer pink in the center.

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.