Monday, January 24, 2011
Orange Rice With Peas
This rice was served with a yoghurt/ginger baked tofu. The rice was better received than the tofu. For the record, there was nothing wrong with the tofu, it just wasn't fried, or baked with oil, and they found it a bit boring (healthy). They liked the rice though, so I'll share that recipe instead. This would make an excellent filling for Cornish game hens.
You Will Need:
1 3/4 cup orange juice (I used fresh because I had oranges, but I won't insist you do the same)
Grated zest of 1 orange (if you have it)
2 tablespoons butter
1 tablespoon dried, minced onion
1/2 teaspoon dried thyme
Salt to taste
1 cup white rice
1/2 cup chopped parsley
1 cup cooked, frozen peas
Rinse and drain the rice. Melt the butter in the pan and add the zest, onion, thyme and salt. Cook just for a minute or so. Stir in juice, and bring to a boil. Stir in rice, cover and simmer 15 minutes. remove from heat, let stand 5 minutes longer, then fluff with a fork. Let stand a few minutes longer before tossing with peas and parsley.