Orange Prune Rice
Orange juice with cinnamon is a wonderful combination, especially with the prunes. It sounds sweet but it’s more savoury than you might expect. You can serve it with a salad or other veggies; I used broccoli.
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Ingredients
4 servings
350 g
3-4
250 g
150 g
1
Brown basmati rice
Carrots
Cashews
Prunes (dried plums)
Broccoli
300 ml
300 ml
2 tea sp
1
Orange juice (fresh)
Stock (vegetable)
Cinnamon
Onion (red)
Prep
10 min
- Dice onion
- Cut carrots into slices
- Cut prunes into small pieces
- Rinse rice under cold water
- Cut broccoli
Cook
25 min
Sauté onion and carrots
on medium/high heat ~5 min
Boil water and mix stock
Add cinnamon, prunes and cashews
~2 min
Add rice
~2 min
Cook broccoli
~5 min
Add orange juice and stock
Mix orange juice with stock so that you have 1,5 times the amount of rice (so in this case 650 ml)
Bring to boil, then reduce heat to simmer and cover with a lid. Taste regularly and add more stock if necessary.
Season with salt and pepper.
~15 min
This is a recipe from the Fork Ranger book
