Best Japanese Rice With Black Olives And Orange Zest Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CANDIED ORANGE ZEST



Candied Orange Zest image

Provided by Food Network

Categories     dessert

Number Of Ingredients 4

4 to 5 navel oranges, peeled with no remaining pith, cut into 2-inch long strips
1 cup sugar
1 cup water
3 cups sugar for crystallizing

Steps:

  • Heat the 1 cup of sugar and water to a boil. Add peels and simmer until they are transparent, about 12 minutes. Syrup should be thick. Remove from syrup and toss in sugar, let dry, away from humidity. Store in an airtight tin.
  • TIP:
  • RED ORANGES
  • Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes

SHRIMP AND RICE PACKETS WITH OLIVES AND ORANGES



Shrimp and Rice Packets with Olives and Oranges image

Shrimp, olive, and orange flavors mingle within individualized roasting packets that make serving a breeze.

Provided by Molly Gilbert

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 4

Number Of Ingredients 12

2 cups frozen precooked rice (such as InnovAsian®)
1 cup coarsely chopped pitted green olives
¾ cup low-sodium chicken broth
1 orange, juiced
1 teaspoon finely grated orange zest
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pound medium shrimp, peeled and deveined
4 teaspoons extra-virgin olive oil
4 thin slices orange
2 tablespoons chopped toasted almonds
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
  • Mix rice, olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
  • Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 orange slice on top.
  • Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
  • Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
  • Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.

Nutrition Facts : Calories 335.4 calories, Carbohydrate 31.2 g, Cholesterol 173.3 mg, Fat 13 g, Fiber 1.5 g, Protein 23 g, SaturatedFat 1.8 g, Sodium 1481.9 mg, Sugar 6.3 g

RICE SALAD WITH ORANGES, OLIVES AND ALMONDS...



Rice Salad With Oranges, Olives and Almonds... image

A tasty, refreshing salad. Makes a nice light lunch or a perfect side dish for pork or chicken. I saw it on tv months ago and once I tried it I loved it forever. Enjoy it!

Provided by Malen1957

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups long grain white rice or 1 1/2 cups basmati rice
1 1/2 teaspoons table salt
4 tablespoons olive oil
1 small garlic clove, minced (1/2 tsp)
1/2 teaspoon grated orange zest
2 teaspoons orange juice
3 teaspoons sherry wine vinegar
1 teaspoon table salt
1/2 teaspoon ground black pepper
1/2 cup chopped green olives
2 oranges, peeled and cut into segments
1/2 cup toasted slivered almonds
2 teaspoons fresh minced oregano leaves

Steps:

  • Bring 4 quarters of water with salt to a boil in a large pot. Meanwhile, heat a skillet over mediun heat until hot. Add rice and toast, stirring frequently until faintly fragant and some grains turn opaque (about 5 mins.).
  • Stir toasted rice into the boiling water; return to boil and cook uncover until rice is tender but not soft (8 to 10 mins for long gran rice, or 15 minutes for Basmati). Drain rice in a fine mesh strainer or colander and spread it on a trimmed baking sheet. Cool while preparing salad ingredients.
  • Stir together oil, garlic, orange zest and juice, vinegar, salt and pepper in a small bowl. Combine rice, olives, oranges segments, almonds and oregano in a large bowl; drizzle oil mixture over and toss thoroughly to combine. Let stand up to one hour at room temperature, toss again and serve.
  • This salad is better eaten at room temperature.

Nutrition Facts : Calories 324.9, Fat 14, SaturatedFat 1.7, Sodium 971.8, Carbohydrate 44.8, Fiber 3, Sugar 4.7, Protein 5.8

Related Topics