Cooking Index - Cooking Recipes & IdeasOranges Filled With Raisins, Chickpeas And Re Recipe - Cooking Index

Oranges Filled With Raisins, Chickpeas And Re

Cuisine: Mexican
Type: Vegetables
Serves: 2 people

Recipe Ingredients

  Orange Tahini Sauce
1/4 cup 59mlTahini
3/4 cup 177mlPlain yogurt or soft tofu
1/4 cup 59mlOrange juice
2 teaspoons 10mlGround cumin
2 teaspoons 10mlPaprika
2 tablespoons 30mlMinced fresh cilantro - (opt.)
1 tablespoon 15mlUnsalted butter - or- avocado oil
1 tablespoon 15mlRed onion - chopped (medium)
1 cup 160g / 5.6ozBrown and wild rice blend - - (uncooked)
1/3   Brown & 2/3 wildrice
2 cups 474mlVegetable broth or water
1 cup 237mlChickpeas; cooked - drained
1/4 cup 40g / 1.4ozRaisins
2   Jumbo navel oranges - - halved crosswise
1 tablespoon 15mlSesame seeds
1 tablespoon 15mlChopped scallion whites
4   Cilantro leaves - (optional)

Recipe Instructions

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. Saute 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.

Vegetarian Entertaining - by Diana Shaw Harmony Books


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