Orange Cinnamon Rice Pilaf Recipes

CUMIN RUBBED GRILLED PORK TENDERLOIN WITH ORANGE CINNAMON RICE PILAF

Steps:

• Prepare rice according to package directions adding cinnamon stick and using chicken broth for water.
• Mix together cumin powder, salt and pepper; reserve 1/2 teaspoon. Rub seasoning mix onto pork and grill to desired doneness.
• Melt butter in a medium skillet over medium heat; add reserved cumin mixture, onions, orange juice, and spinach. Saute for 5 minutes. Stir in cooked rice. Serve with grilled pork.

ORANGE PILAF

Steps:

• In a large saucepan over medium-high heat, cook celery and green onions in butter until tender, about 4 to 5 minutes.
• Add the rice and brown lightly, stirring frequently, for another 4 to 5 minutes.
• Add orange juice, salt and 1 cup water, heat to boiling.
• Cover and reduce heat, simmering the rice for 25 minutes until it is tender and the liquid is absorbed.
• Gently stir in the orange pieces and almonds.

RICE PILAF WITH CINNAMON AND GOLDEN RAISINS

Steps:

• In a heavy saucepan, warm the olive oil.
• When warm add the onion and rice; cook stirring constantly until onion is transparent and rice begins to brown.
• Stir in the broth, turmeric, cinnamon and salt.
• Bring to a boil, reduce heat, cover and simmer until most of the liquid is absorbed, about 20 minutes.
• The last 5 minutes, stir in the raisins.
• Remove from heat, stir in parsley, cover and let stand, covered for 5 minutes.

FRAGRANT JASMINE RICE PILAF

Steps:

• 1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.
• 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.