Orangesesamerice Recipes

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ORANGE SESAME RICE



Orange Sesame Rice image

This dish is great with a fish dish. Perhaps you would like it with one of my fish recipes! I guess you would call this marketing for my recipes. Serve it with your own favorite recipe. It is good with chicken too.

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon lite olive oil
1/4 cup sesame seeds
1 cup basmati rice (or other long grain rice)
1 onion, chopped
2 cups chicken stock (or Vegetable stock)
2 tablespoons orange zest, chopped

Steps:

  • In a large saucepan; heat oil.
  • Add Sesame seeds, stirring constantly, brown seeds about 2 minutes.
  • Add Rice and Onion, saute 3 minutes.
  • Pour in the Chicken stock (For Vegetarian use the Vegetable Stock).
  • Bring to a boil, reduce heat, cover and simmer for about 20 minutes or until rice is tender and most of the stock is absorbed (drain if necessary, don't overcook the rice).
  • Stir in the orange zest and serve.

Nutrition Facts : Calories 310.2, Fat 10.7, SaturatedFat 1.8, Cholesterol 3.6, Sodium 176.8, Carbohydrate 45.6, Fiber 3.4, Sugar 3.5, Protein 8.6

STIR-FRY WITH ORANGE JUICE SAUCE



Stir-Fry with Orange Juice Sauce image

Here's a perfect weekday dinner recipe! Not only is it full of colorful vegetables and mixed with a healthy sauce, it's also easy to prepare.

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 18

1 cup Florida's Natural® Premium Orange Juice
1 tbsp. soy sauce
2 tbsp. cornstarch
1 tsp. chopped ginger
1 tsp. garlic paste
2 tbsp. canola oil
1/4 onion, thinly sliced
1/2 cup sliced carrots
2 stalks celery, chopped
1/2 cup chopped broccoli
1/4 cup snow peas
1/2 cup sliced yellow squash
1 cup fresh mushrooms, rinsed and sliced
1 red pepper, thinly sliced
1/4 cup baby corn
4-oz. can sliced water chestnuts, drained
2 tbsp. orange zest
Orange slices

Steps:

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  • Prepare the sauce by mixing together the orange juice, soy sauce, cornstarch, ginger, and garlic paste. Set aside. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onion, carrots, and mushrooms for 1 minute over high heat. Add squash, broccoli, and snow peas and cook for about 2 minutes. Add remaining vegetables and cook until red pepper is tender. Stir sauce and add to skillet. Simmer until sauce has thickened. Serve immediately over rice or noodles and garnish with orange zest and orange slices.

ORANGE-FLAVORED RICE



Orange-Flavored Rice image

Provided by Tia Mowry

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken stock
1 orange, zested and juiced
1 green onion, chopped

Steps:

  • Place a medium saucepan over medium heat. Add the olive oil and rice, and cook until the rice smells toasty, about 3 minutes. Add the chicken stock and half of the orange zest and juice. Bring to a boil, stir once more, then cover and reduce the heat to low. Simmer until tender and the liquid has been absorbed, 18 to 20 minutes. Remove from the heat and let stand, still covered, for 5 minutes. Stir the remaining orange zest and juice into the rice, and garnish with the green onions.

FRESH ORANGE RICE



Fresh Orange Rice image

Simple and basic-orange rice with no onion or garlic, no herbs. Depending on my menu, for a more pronounced flavor I will increase the amount of orange juice; or omit the zest, etc. (But I like orange, so I almost always add more.) From 1,000 Lowfat Recipes' cookbook.

Provided by COOKGIRl

Categories     Oranges

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 fresh oranges
2 cups jasmine rice (I also use basmati but plain white rice rarely)
orange zest
3 cups water
1/2 teaspoon salt
orange slice, for garnish

Steps:

  • Remove the zest from the orange and measure out up to 2 tablespoons, if desired. Mince and set aside.
  • To garner the maximum amount of juice from your oranges, with a sharp knife pierce the oranges about 5-6 times and microwave for 30 seconds.
  • Juice the orange and measure out 3/4 cup; more or less according to your preference. You may need to juice another orange if two oranges don't yield enough juice. Remember that for 2 cups of rice you will need 4 cups of liquid (water/orange juice) in whatever ratio you choose.
  • Place the rice in a pan along with the water, salt and orange juice. NOTE: *Important to stir in the orange zest at the end of the cooking time. DO NOT add the zest in with the rice while it is cooking or the rice will turn bitter.
  • Cover pan, bring to a boil, reduce heat and simmer about 20-25 minutes or until liquid is absorbed.
  • Remove pan from stove; fluff rice with a fork and stir in the zest. Let stand covered for a few minutes then serve.
  • Garnish with orange slices if desired.

Nutrition Facts : Calories 248.7, Fat 0.4, SaturatedFat 0.1, Sodium 200.5, Carbohydrate 55.5, Fiber 2.8, Sugar 4.1, Protein 4.6

ORANGE SQUEEZE



Orange Squeeze image

An icyorange squeeze featuresvodka, and fresh lime andorange juices.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Number Of Ingredients 4

3 tablespoons vodka
2 tablespoons orange juice
2 tablespoons fresh lime juice
1 lime slice, for garnish (optional)

Steps:

  • Fill a tumbler with ice. Pour all ingredients but garnish into tumbler, and stir. Garnish with lime slice, if desired.

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