Simple Orange Rice Recipes

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.

Steps:

• Place a medium saucepan over medium heat. Add the olive oil and rice, and cook until the rice smells toasty, about 3 minutes. Add the chicken stock and half of the orange zest and juice. Bring to a boil, stir once more, then cover and reduce the heat to low. Simmer until tender and the liquid has been absorbed, 18 to 20 minutes. Remove from the heat and let stand, still covered, for 5 minutes. Stir the remaining orange zest and juice into the rice, and garnish with the green onions.

Steps:

• 1. Melt butter in deep saucepan.
• 2. Add celery and onion; cook until onion is tender, but not brown.
• 3. Stir in orange rind and juice; bring to a boil.
• 4. Add cooked rice, salt and thyme; mix just enough to moisten all the rice.
• 5. Remove from heat; cover and let stand several minutes.
• 6. Fluff with fork before spooning into center of crown roast of pork, or serve with baked ham or Hawaiian-style chicken.

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.

Steps:

• Prepare rice according to package directions. Meanwhile, in a small bowl, combine 1 tablespoon cornstarch, orange juice, soy sauce, sugar, salt and pepper; set aside., Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 2 tablespoons oil for 7-9 minutes or until chicken juices run clear. Remove and keep warm., In the same skillet, saute carrots in remaining oil for 2 minutes. Add green pepper and onion; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.

Steps:

• Heat oven to 350°F.
• Mix rice, orange peel and nutmeg in ungreased 3-quart casserole. Stir in carrots and broth.
• Cover and bake 30 to 35 minutes or until liquid is absorbed. Sprinkle with orange juice. Add parsley; toss until well mixed. Let stand 5 minutes before serving.

Steps:

• Melt butter in a pan over medium heat. Add rice to the butter and saute until the rice becomes golden brown. Stir frequently to avoid becoming over brown.
• Add Orange Zest, dried fruit and stir for 2 minutes. This will allow the zest to give up it's oils.
• Add Chicken broth, Orange Juice, salt, pepper and mandarin oranges to the rice mixture. Let mixture come to a boil, then turn heat down to low.
• Allow mixture to cook uncovered until the liquid level reaches the top of the rice, then cover with a tight lid.
• Rice is ready to be used as a stuffing at this point. Stuff poultry loosely, as the rice will continue to swell as it finishes cooking.
• If dish is going to be used as a side dish, continue cooking for another 15 minutes, then turn off burner and allow to set until you are ready to serve.

Steps:

• Cook the rice according to the package directions using orange juice in place of the water.
• Remove from heat and stir in the orange zest, carrot and green onion.
• Serve.