Orangeherbrice Recipes

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

Ingredients

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

CRISPY ORANGE BEEF

Crispy Orange Beef image

A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.

Provided by BEC

Categories World Cuisine Recipes Asian Chinese

Time 1h5m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ pounds beef top sirloin, thinly sliced
⅓ cup white sugar
⅓ cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
1 cup long grain rice
2 cups water
¼ cup cornstarch
2 teaspoons orange zest
3 tablespoons grated fresh ginger
1 ½ tablespoons minced garlic
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying

Steps:

Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Nutrition Facts : Calories 507 calories, Carbohydrate 59.2 g, Cholesterol 60.5 mg, Fat 18.7 g, Fiber 5.9 g, Protein 27.4 g, SaturatedFat 5.2 g, Sodium 651.3 mg, Sugar 16.9 g

ORANGE HERB RICE

Orange Herb Rice image

I love rice, and I'm always on the lookout for different ways to make it. Here's one that's a good companion to tropical recipes or grilled chicken or seafood.

Provided by JeriBinNC

Categories Long Grain Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons chopped onions
2 tablespoons butter, melted
2 cups water
1/2 teaspoon grated orange rind
1/2 cup orange juice, freshly squeezed
1 teaspoon salt
1/8 teaspoon marjoram
1/8 teaspoon thyme
1 cup uncooked long-grain 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.

Nutrition Facts : Calories 236.1, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 627.4, Carbohydrate 40.8, Fiber 0.8, Sugar 2.9, Protein 3.6

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.

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