Jeweled Brown Rice with Orange Zest and Mint
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups brown basmati rice, rinsed (if you can, soak the rice for up to 8 hours)Pinch saffron1 cup diced onions2 medium parsnipsZest of 1 organic orange1 Tbsp. coconut oil½ Tbsp. cumin seeds½ tsp. turmeric4 bay leaves1 cinnamon stick½ cup mixed dried fruit (dates, apricots, raisins)½ tsp. salt½ cup packed mint leaves½ cup roasted pistachios1 lemon, cut into wedges, for serving1 can chickpeas, drained & rinsed1 cup peas
1. In a small glass of hot water add a pinch of saffron and let "bloom" while you prepare the other ingredients.
2. Dice onion. Grate parsnips. Carefully zest orange and slice into matchstick-sized strips.
3. Heat coconut oil in a pot. Add cumin seeds and cook until fragrant, 1 minute, then add turmeric, bay leaves, and the cinnamon stick, stir to coat with oil and fry for another minute until fragrant. Next add onion, parsnips, orange rind, and dried fruit. Cook until the onion softens, about 5 minutes.
4. Drain rice and add it to the pot with 4 cups of water, the saffron and salt. Bring to a boil, cover, reduce to simmer for 45 minutes, or until the water has absorbed.
5. While the rice is cooking, wash and chop the mint. When rice in nearly finished, add thawed peas and continue cooking.
6. When the rice is finished cooking, remove form heat. Add chickpeas and fold to incorporate.
7. Serve rice with lemon wedge, pistachios & mint.
Serving Size: makes 6 generous 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user RUNNERJUDY.
2. Dice onion. Grate parsnips. Carefully zest orange and slice into matchstick-sized strips.
3. Heat coconut oil in a pot. Add cumin seeds and cook until fragrant, 1 minute, then add turmeric, bay leaves, and the cinnamon stick, stir to coat with oil and fry for another minute until fragrant. Next add onion, parsnips, orange rind, and dried fruit. Cook until the onion softens, about 5 minutes.
4. Drain rice and add it to the pot with 4 cups of water, the saffron and salt. Bring to a boil, cover, reduce to simmer for 45 minutes, or until the water has absorbed.
5. While the rice is cooking, wash and chop the mint. When rice in nearly finished, add thawed peas and continue cooking.
6. When the rice is finished cooking, remove form heat. Add chickpeas and fold to incorporate.
7. Serve rice with lemon wedge, pistachios & mint.
Serving Size: makes 6 generous 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user RUNNERJUDY.
Nutritional Info Amount Per Serving
- Calories: 406.5
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 451.0 mg
- Total Carbs: 72.8 g
- Dietary Fiber: 9.6 g
- Protein: 11.7 g
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