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Published by Nazeer

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Published by: Nazeer on Jun 28, 2013
Copyright:Attribution Non-commercial


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Yield: 2 Servings

1/4 c Tahini
3/4 c Plain yogurt or soft tofu
1/4 c Orange juice
2 t Ground cumin
2 t Paprika
2 T Minced fresh cilantro (opt.)
tb Unsalted butter -OR- avocado oil md Red onion; chopped c Brown and
wild rice blend -- (uncooked) -OR 1/3 brown & 2/3 wildrice c Vegetable
broth or water c Chickpeas; cooked, drained /4 c Raisins
Jumbo navel oranges -- halved crosswise
tb Sesame seeds tb Chopped scallion whites Cilantro leaves (optional)
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.

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