Jeweled Brown Rice with Orange Zest and Mint

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Jeweled Brown Rice with Orange Zest and Mint calories by ingredient
Submitted by:

Introduction

There are a lot of ingredients but this is actually quite simple to prepare. Can be served hot or cold & would make a great lunch box meal. There are a lot of ingredients but this is actually quite simple to prepare. Can be served hot or cold & would make a great lunch box meal.
Number of Servings: 6

Ingredients

    2 cups brown basmati rice, rinsed (if you can, soak the rice for up to 8 hours)
    Pinch saffron
    1 cup diced onions
    2 medium parsnips
    Zest of 1 organic orange
    1 Tbsp. coconut oil
    Tbsp. cumin seeds
    tsp. turmeric
    4 bay leaves
    1 cinnamon stick
    cup mixed dried fruit (dates, apricots, raisins)
    tsp. salt
    cup packed mint leaves
    cup roasted pistachios
    1 lemon, cut into wedges, for serving
    1 can chickpeas, drained & rinsed
    1 cup peas

Tips

serve extra lemon; it really complements this dish!


Directions

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.

Rate This Recipe