Jeweled Brown Rice with Orange Zest and Mint
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
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
½ Tbsp. cumin seeds
½ tsp. turmeric
4 bay leaves
1 cinnamon stick
½ cup mixed dried fruit (dates, apricots, raisins)
½ tsp. salt
½ cup packed mint leaves
½ 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.
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.