Oranges Filled With Raisins, Chickpeas And Re

Recipe Ingredients

		Orange Tahini Sauce
1/4 cup	59ml	Tahini
3/4 cup	177ml	Plain yogurt or soft tofu
1/4 cup	59ml	Orange juice
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Paprika
2 tablespoons	30ml	Minced fresh cilantro - (opt.)
		Filling
1 tablespoon	15ml	Unsalted butter - or- avocado oil
1 tablespoon	15ml	Red onion - chopped (medium)
1 cup	160g / 5.6oz	Brown and wild rice blend - - (uncooked)
1/3		Brown & 2/3 wildrice
2 cups	474ml	Vegetable broth or water
1 cup	237ml	Chickpeas; cooked - drained
1/4 cup	40g / 1.4oz	Raisins
		Oranges
2		Jumbo navel oranges - - halved crosswise
		Garnish
1 tablespoon	15ml	Sesame seeds
1 tablespoon	15ml	Chopped 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.

Source:
Vegetarian Entertaining - by Diana Shaw Harmony Books

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