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Oranges Filled with Raisins, Chickpeas, & Rice

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Orangetahini sauce
¼ cup tahini (sesame paste)
* Camera
¾ cup yogurt
plain or soft tofu
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¼ cup orange juice
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2 teaspoons cumin
ground
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2 teaspoons paprika
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2 tablespoons cilantro
fresh, minced, optional
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Filling
1 tablespoon butter, unsalted
or avocado oil
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1 medium red onion
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1 cup spanish brown rice
*
2 cups vegetable stock
or water
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1 cup chickpeas (garbanzo beans)
cooked, drained
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¼ cup raisins, seedless
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Oranges
2 each oranges
halved crosswise
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Garnish
1 tablespoon sesame seeds
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1 tablespoon scallions, spring or green onions
whites, chopped
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4 each cilantro
optional
* Camera

Ingredients

Amount Measure Ingredient Features
Orangetahini sauce
59 ml tahini (sesame paste)
* Camera
177 ml yogurt
plain or soft tofu
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59 ml orange juice
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1E+1 ml cumin
ground
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1E+1 ml paprika
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3E+1 ml cilantro
fresh, minced, optional
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Filling
15 ml butter, unsalted
or avocado oil
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1 medium red onion
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237 ml spanish brown rice
*
473 ml vegetable stock
or water
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237 ml chickpeas (garbanzo beans)
cooked, drained
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59 ml raisins, seedless
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Oranges
2 each oranges
halved crosswise
* Camera
Garnish
15 ml sesame seeds
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15 ml scallions, spring or green onions
whites, chopped
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4 each cilantro
optional
* Camera

Directions

FOR THE ORANGE-TAHINI SAUCE: In a blender or food processor, combine all ingredients.

Refrigerate until ready to use.

FOR THE FILLING: Melt the butter or heat the oil in a medium saucepan.

Sauté the onion until soft, about 10 minutes.

Add the rice and stir to coat with the butter.

Add the broth, bring to a boil, cover, and simmer over low heat until rice is tender and liquid is absorbed, about 45 minutes.

Let cool to room temperature.

In a large bowl, toss together the cooked rice, Orange-Tahini Sauce, chickpeas, and raisins.

Prepare the oranges for stuffing by slicing off the rounded ends so that each half stands squarely on a plate.

Using a paring knife, carve out the fruit, cut it into bite-size sections, and toss it into the rice mixture.

Once the fruit has been removed, cut away as much of the white portion of the peel as possible, leaving the shell intact.

Set the orange shells on a serving dish and fill them with the rice mixture.

Garnish each with a sprinkling of sesame seeds and scallions topped with a whole cilantro leaf.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 682g (24.1 oz)
Amount per Serving
Calories 40729% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 427mg 18%
Total Carbohydrate 22g 22%
Dietary Fiber 9g 36%
Sugars g
Protein 26g
Vitamin A 29% Vitamin C 43%
Calcium 29% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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