Orange Raisin Rice Blend Recipes

RICE WITH ALMONDS AND RAISINS

Rice with Almonds and Raisins image

The rice is cooked in chicken broth instead of water to give it a good flavor. This dish would complement any meat, poultry, or fish. Delicious!

Provided by Annette

Categories Side Dish Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon butter
⅓ cup finely chopped onion
1 cup uncooked white rice
2 tablespoons raisins
1 ½ cups chicken broth
salt and pepper to taste
¼ cup sliced almonds

Steps:

Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 44.6 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 382.7 mg, Sugar 1.6 g

ORANGE RICE

Orange Rice image

Orange juice, thyme, onion and celery give this dressed-up side dish a nice blend of flavors. It's a pleasant accompaniment to pork chops, Cornish game hens and chicken.-Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 9

Ingredients

2/3 cup diced celery
1/4 cup butter, cubed
1-1/2 cups orange juice
1 cup uncooked long grain rice
3/4 cup water
2 tablespoons grated orange zest
1 tablespoon dried minced onion
1 teaspoon salt
1/8 teaspoon dried thyme

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.

Nutrition Facts : Calories 213 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 484mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.

CHICKEN A L,ORANGE ( WITH RAISINS)

Chicken a L,orange ( With Raisins) image

Make and share this Chicken a L,orange ( With Raisins) recipe from Food.com.

Provided by DotM7037

Categories Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup butter (may be omitted)
2 lbs chicken pieces
2 tablespoons rice flour
1/2 teaspoon salt
1 pinch sugar
1 pinch cinnamon
1 1/2 cups orange juice
1 cup raisins
1 cup orange section

Steps:

Heat butter until foamy.
Add chicken, cook till done (I just let the fat on the chicken cook it, instead of adding butter) Remove chicken and set aside.
Blend flour and spices into remaining butter or fat from chicken.
Gradually stir in orange juice and raisins.
Cook stirring until thick.
Add chicken, cover, and simmer 30 minutes until chicken is tender.
Stir in orange sections.
Serve with rice.

Nutrition Facts : Calories 588, Fat 32.8, SaturatedFat 13.3, Cholesterol 134, Sodium 473.9, Carbohydrate 47.6, Fiber 2.7, Sugar 33.5, Protein 28.3

ORANGE RAISIN RICE BLEND

Orange Raisin Rice Blend image

Make and share this Orange Raisin Rice Blend recipe from Food.com.

Provided by Oolala

Categories Rice

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup long grain rice, uncooked
2 bouillon cubes, chicken flavor
1/2 cup golden raisin
2 teaspoons orange rind
1/3 cup almonds, slivered
1/2 teaspoon salt
2 cups water, cold
1 tablespoon butter

Steps:

Combine above ingredients in a heavy saucepan.
Turn the heat to high.
When mixture thickens, reduce heat to medium-low.
Stir once with fork and cover tightly.
Simmer 12-14 minutes, or until all liquid is absorbed.

Nutrition Facts : Calories 322.8, Fat 9.5, SaturatedFat 2.5, Cholesterol 7.8, Sodium 662.6, Carbohydrate 54.3, Fiber 2.8, Sugar 11.7, Protein 6.8

WILD RICE WITH PECANS, RAISINS AND ORANGE ESSENCE

WILD RICE WITH PECANS, RAISINS AND ORANGE ESSENCE image

Categories Salad Side

Yield 4=6

Number Of Ingredients 12

Ingredients

1/2 cup of converted or long grain rice
1/2 cup of long grain wild rice
1 cup of chopped pecans
1 cup of golden raisins
Zest of one large orange
1/4 cup chopped fresh mint
4 scallions thinly sliced
2-3 tbs olive oil
1/3 cup freshly squeezed orange juice
1-2 tbs balsamic vinegar
1/2 tsp salt or to taste
freshly ground pepper to taste

Steps:

Cook long grain rice according to package directions, use slightly less water than recommended. Bring 2-3 cups of water to a boil in a sauce pan until kernels split open and rice is tender but not mushy. It may not absorb all the water. Drain and let cool. In a bowl mix the rices together and the remaining ingredients. Adjust seasonings with salt and pepper. Let mixture stand for at least 2 hours to let flavors blend. Serve at room temperature

MIXED MUSHROOM STUFFING WITH RICE, RAISINS AND APPLES

Mixed Mushroom Stuffing with Rice, Raisins and Apples image

Categories Fruit Mushroom Rice Vegetable Side Bake Sauté Christmas Thanksgiving Low Fat Vegetarian High Fiber Stuffing/Dressing Raisin Apple Fall Vegan Christmas Eve Wild Rice Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 12

Ingredients

1/2 cup wild rice
1/2 cup long-grain white rice
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped peeled carrot
1/2 cup chopped peeled parsnip
1 pound assorted wild mushrooms (such as crimini, portobello and stemmed shiitake), chopped
1 cup chopped peeled apple
1/4 cup raisins
1 cinnamon stick
1 1/2 teaspoons grated orange peel
2/3 cup unsweetened apple juice

Steps:

Cook wild rice in medium saucepan of boiling salted water 25 minutes. Add white rice to saucepan; cook until all rice is tender, about 15 minutes longer. Drain.
Heat oil in heavy large pot over medium heat. Add onion, carrot and parsnip; sauté until tender, about 8 minutes. Add mushrooms; sauté until brown, adding 2 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in apple, raisins, cinnamon stick and orange peel; sauté 5 minutes. Mix in apple juice and cooked rice. Season to taste with salt and pepper. If using as stuffing, spoon mixture loosely into poultry. (Can be prepared 1 day ahead if serving as side dish. Cover and refrigerate. Spoon into 8 x 8 x 2-inch glass baking dish sprayed with nonstick vegetable oil spray, cover with foil and rewarm in 350°F. oven about 25 minutes.)

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