Orange Herb Rice Recipes

SUPER ORANGE CITRUS RICE

Steps:

• Heat the olive oil in a medium saucepan. Stir in half of the celery, the instant onions, and salt. Saute for just a minute or two.
• Add the rice and stir until well coated. Saute for another minute or two before adding the orange juice and water. Bring to a simmer, cover, reduce the heat and cook (covered) for 45-50 minutes, or until the rice is tender.
• Remove from heat, stir and fluff in the carrots and remaining celery, cover again, and allow to sit for another 10 minutes. Season with more salt if needed, and serve topped with the cashews, scallions, and some orange zest.

HERB MIX FOR RICE

Steps:

• In an airtight container, combine the first six ingredients. Store in a cool, dry place for up to 1 year. Yield: 4 batches (about 3/4 cup total). , To prepare rice: In a saucepan, bring water and 3 tablespoons herb mix to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.

EASY HERB RICE

Steps:

• Mix water, beef bouillon, onion, thyme, marjoram, and rosemary together in a saucepan; bring to a boil. Add rice, reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, 15 to 20 minutes.

ORANGE RICE

Steps:

• In a saucepan, saute celery in butter until tender. Add the remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the rice is tender.

HERBED BASMATI RICE

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

ORANGE HERB RICE

Steps:

• In a large saucepan, saute onion in butter until tender.
• Add all remaining ingredients except rice and bring to a boil.
• Add rice and stir well.
• Cover and bring to a boil.
• Reduce heat and simmer 20 minutes.

BAKED ORANGE CHICKEN AND BROWN RICE

Steps:

• Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
• Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
• Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
• Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
• Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

APRICOT-GLAZED SALMON WITH HERB RICE

Steps:

• Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. In a small bowl, combine the wine, spreadable fruit and ginger; spoon over salmon. , Bake at 375° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, bring the broth, rice and butter to a boil. Reduce heat; cover and simmer for 10 minutes. Add apricots; cover and cook 5-8 minutes longer or until liquid is absorbed and rice is tender. Stir in the parsley, chives and thyme. Serve with salmon. Sprinkle each serving with almonds.,

FRESH ORANGE RICE

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.

BAKED HERB RICE

Steps:

• Pre-heat your oven to 350 degrees.
• Prepare a baking dish with the olive oil. Add green onion and bake until golden.
• Add the thyme, parsley, and sage. Sprinkle the pepper and salt. Add the rice and water. Stir in the garlic powder. Bake covered for 40-50 minutes or until the rice is tender.

SAVORY HERB RICE

Steps:

• In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.