persian orange rice with pistachios

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Persian Orange Rice with Pistachios

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Rice {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large seedless oranges

2 garlic cloves -- minced

1 tablespoon grated fresh ginger

1/2 teaspoon hot pepper flakes

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/4 cup frozen orange juice concentrate

1 teaspoon sugar

1 tablespoon safflower oil

1/2 cup vegetable stock

4 cups cooked brown rice

1/3 cup chopped pistachios

1/2 cup minced fresh parsley

salt and freshly ground black pepper

 

1. Grate the oranges to remove zest. Blanch the orange zest by plunging in

boiling water and set aside. Peel and chop the oranges.

 

2. Combine the oranges, garlic, ginger, hot red pepper flakes, turmeric,

cinnamon, orange juice, and sugar in a blender and puree.

 

3. Heat the oil in a large skillet over low heat. Add the orange zest and gently

saute for 1 minute. Add the contents of the blender and the stock and simmer,

stirring occasionally, for 5 minutes. Add the rice and stir gently to fluff. Add

the pistachios and parsley and fluff again.

 

4. Season to taste with salt and pepper. Transfer to a serving dish and serve

hot.

 

 

TIP -- eg: Measure 2/3 cup in-shell pistachios to yield 1/3 cup shelled nuts.

There are two ways to remove the skin from shelled nuts.

 

By blanching: Drop shelled nuts into boiling water, remove from heat and let

them soak for about one minute. Drain and rub the pistachios with a clean

kitchen towel. To dry, spread on a large baking sheet in an oven preheated to

300 degrees F. for 10 to 15 minutes.

 

By toasting: Spread the shelled nuts in one layer on a baking sheet. Bake in an

oven preheated to 400 degrees F. for four to five minutes watching carefully

that they do not burn. Remove and let cool, then rub off the skins.

 

Source:

" Some Like It Hot "

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Per Serving (excluding unknown items): 404 Calories; 11g Fat (24.8% calories

from fat); 8g Protein; 69g Carbohydrate; 7g Dietary Fiber; trace Cholesterol;

211mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1

Fruit; 2 Fat; 0 Other Carbohydrates.

 

NOTES : At once fruity and spicy, redolent of oranges, garlic, ginger and

cinnamon. Aromatic rice dish from Iran is a sublime blending of colors and

flavors, and makes a lovely addition to a buffet table.

 

Nutr. Assoc. : 4315 0 0 0 0 0 0 0 0 0 0 4512 0 0

 

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