Monday, February 20, 2012

Orange Rice Pilaf

I am a breakfast girl, and I prefer breakfast foods for breakfast.  Having said that, I love this leftover rice for breakfast, or anytime of day!  A good friend made this for us and it has been a favorite since.  It is perfect to make in the winter when the oranges are so delicious.  It is a perfect side dish and is easily dairy/soy free.
Orange Rice Pilaf

3 T. butter, olive oil, or a mixture of both
¼ c. chopped green onions
½ c. chopped celery
1 c. wild rice/long grain
1 ½ c. orange juice
1 c. water
1 t. salt
¼ c. pine nuts/almonds
1 orange, cut into pieces

In a medium saucepan, on medium heat melt butter.  Add onions and celery and cook for 4-5 minutes.  Add rice and cook in butter for 2-3 minutes.  Pour into rice maker* - add juice, water and salt and press cook.  If you don't have a rice cooker, just add liquid to the pan and bring to a boil.  Reduce heat and cover, simmering for 45+ minutes.  Taste the wild rice prior to adding oranges and make necessary adjustments with more liquid or time.  While the rice is cooking, toast nuts, and peel and cut an orange into bite-size pieces.  Once the rice is tender, gently stir in oranges and nuts.

*The first few times I made wild rice it came out crunchy.  When I now make wild rice, I disregard the rice maker measurements and directions, use the ratio of 1c. rice/ 2 1/2 c. liquid and press cook.   If you make it on the stove, you may need more liquid and time.  It is worth trying again if at first you don't succeed.

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