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.

Orange Chicken & a Multi-grain Pilaf

We eat a lot of chicken and rice at our house, and we BBQ all year round.  This just happened to be dinner the other night (plus a vegie), so I thought I'd pass it along.  All my kids will even eat both of these.  I cook the multi-grain pilaf in a rice cooker, but it will also work on the stove.  We grilled the chicken, but you can also cook it in the oven.

Orange Chicken Marinade

½ c. orange juice

1/3 c. honey/agave

¼ c. lemon juice

¼ c. soy sauce(make sure it is gf)

2 T. fresh ginger

2 T. chopped garlic

½ t. pepper

¼ t. salt

Mix together and place in Ziploc bag with chicken breasts.  Marinate several hours or over night.  Grill.

I always pound my chicken breasts until they are fairly thin and then cut them in half.  When you do this and marinate for several hours your chicken will be extra yummy and full of flavor!  If you are going to bake them, just place the chicken in baking dish, pour a little marinade over the top and bake at 350 for 25-35 min. or until chicken is done.

Multi-Grain Pilaf

2 T. oil

¾ c. white basmati rice(or any white rice will do)

¾ c. quinoa(rinsed and drained)

3 c. chicken broth(I always use Costco's Organic Better than Bouillon + required water and then I add some extra bouillon for some great flavor)

½ c. dried cranberries

¾ c. pine nuts

Salt and pepper to taste

In a large saucepan, heat oil and add rice and quinoa – toast.  Add broth and bring to boil.  Reduce to low and simmer 15-20min or until liquid is absorbed.  Add cranberries and nuts, fluff and serve.

**I always cook mine in my rice cooker.  I toast the grains, then according to my rice cooker's amounts, I do a cup of rice and a cup quinoa and add the required amount of broth.  It will cook as white rice.  then fluff and add remaining ingredients.   It turns out perfect every time.

Wild Rice with Cranberries & Caramelized Onions

This is my new favorite rice!  We eat a lot of rice and so it is nice to have a variety.  This makes a perfect side dish to any meal, especially for the holiday season.  I am not a photographer (nor do I own a nice camera), so this rice is much prettier in person.  Let me know what you think!

2 c. chicken broth ( I use Organic Better than Bouillon from Costco & I always add a little extra)

1 c. wild rice blend

3 T. butter ( I used  nondairy EarthBalance)

1 large onion, sliced in thin wedges

1 T. brown sugar

1 c. Craisins

½ t. finely grated orange zest

1/3 c. pine nuts (or almonds, or nothing if you don't like nuts!)

Combine broth and rice blend in rice cooker and follow rice cooker directions (amounts may need to be modified because of rice cooker).  Meanwhile, melt butter in a medium skillet over medium high heat.  Add onions and brown sugar.  Cook 6 minutes or until liquid is absorbed and onions are soft and translucent.  Reduce heat to low.  Slowly cook onions, stirring often for 10-15 min or until they are caramel color.  Stir in dried cranberries and pine nuts.  Cover and cook over low 5 min. until cranberries swell.  Gently fold cranberry mixture and orange zest into cooked rice. 

*If you don't have a rice cooker, go buy one because they are worth it! OR combine broth and rice in a saucepan and bring to a boil.  Reduce to low, cover and simmer 45-60 min. or until rice is tender and the liquid is absorbed.