Best Orange Pilaf Recipes

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MACADAMIA CHICKEN WITH ORANGE-GINGER SAUCE AND COCONUT PILAF



Macadamia Chicken With Orange-Ginger Sauce and Coconut Pilaf image

Delicious use of those tasty Macadamia nuts. Takes some prep time, so it is definitely company-worthy. Just add a simple tossed salad and some white wine and dinner is served!

Provided by CaliforniaJan

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1 cup coconut milk
1 cup macadamia nuts, finely chopped roasted, salted macadamia nuts (about 4 oz.)
1 cup panko breadcrumbs (Japanese bread crumbs) or 1 cup other fine dry breadcrumb
4 boneless skinless chicken breast halves (each 6 to 7 oz.)
kosher salt
fresh ground black pepper
about 2 tbsp. butter
about 2 tbsp. olive oil
1 cup chopped shallot
1 1/2 tablespoons chopped ginger
1 1/2 tablespoons chopped garlic
1 cup reduced-sodium chicken broth
1/2 cup dry white wine
1/2 cup orange juice (use fresh oranges and reserve peel for pilaf)

Steps:

  • Preheat oven to 375°. Put flour and coconut milk in separate wide, shallow bowls. In another bowl, mix nuts and panko. Rinse chicken and pat dry. Sprinkle all over with salt and pepper.
  • Put 2 tablespoons butter and 2 tablespoons olive oil in a large frying pan over medium heat. Dredge chicken in flour, shaking off excess; dip into coconut milk, letting excess drip off; then press into nut mixture to coat on all sides. Reserve coconut milk. Lay chicken in frying pan in a single layer and cook until golden brown on the bottom, 3 to 4 minutes. With a spatula, turn pieces (taking care not to break off nut coating) and brown on the other side, 2 to 3 minutes longer. Transfer chicken to a baking pan and bake until no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
  • Meanwhile, wipe any scorched nuts from pan with a paper towel. If pan is dry, add 1 tablespoons each butter and olive oil, then shallots, ginger, and garlic. Cook over medium heat, stirring often, until beginning to brown, about 5 minutes. Pour in broth, wine, and orange juice. Boil until liquid is reduced by about half, 8 to 10 minutes.
  • Pour mixture into a blender and, holding lid down tightly with a towel, whirl until very smooth. Return sauce to frying pan and add 1/4 cup reserved coconut milk (discard remainder) and salt and pepper to taste; stir over low heat until hot, then pour into a small bowl.
  • Spoon Coconut Pilaf onto plates, top with chicken, and serve with sauce.
  • *Chop the nuts by pulsing briefly in a food processor. Finely shred the peel from the oranges and save it for the pilaf.

CROCK POT ORANGE-CURRY CHICKEN WITH SWEET POTATO PILAF



Crock Pot Orange-Curry Chicken With Sweet Potato Pilaf image

This dish came from a long stare into the pantry trying to put together a meal when I didn't have enough sweet potatoes for all 6 of us and couldn't get to the store. But I had a bunch of little oranges the kids weren't eating. Sometimes necessity is delicious. ;) It's not as involved as the long ingredient list looks and I'm sure it would be easy to halve if you're not feeding a big family with hungry teens.

Provided by 3KillerBs

Categories     Curries

Time 6h20m

Yield 12 serving(s)

Number Of Ingredients 17

4 cups diced sweet potatoes
1 cup long-grain rice, uncooked
1/2 onion, chopped
1 small orange, juice of
3 tablespoons butter, melted
3 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon celery seed
1 teaspoon cumin
1 -2 tablespoon curry powder (to taste)
1 cup chicken stock
2 chicken
2 small oranges, quartered or 1 large orange, cut in 8 chunks
1 onion, quartered
2 pinches celery seeds
2 pinches cumin
1 teaspoon curry powder (to taste)

Steps:

  • Toss together all the pilaf ingredients except the chicken stock.
  • Spread the pilaf in the bottom of a 6 qt, oval crock pot.
  • Stuff the chicken cavities with 4 orange chunks and 2 onion quarters.
  • Place the chickens into the crock pot on top of the pilaf.
  • Sprinkle each chicken with a pinch of celery seed, a pinch of cumin, and 1/2tsp of curry powder.
  • Pour the chicken stock into the pot, being careful to not wash the seasoning off the chicken.
  • Since the crock pot will be very full, cook for 3-4 hours on high to get the middle heated quickly then turn down to low for another 4-5 hours.

CUMIN CRUSTED SALMON WITH ORANGE RICE PILAF



Cumin Crusted Salmon With Orange Rice Pilaf image

An entry in Dining on a Dollar. The salmon is very flavorful and is accented beautifully with the delicate flavors of the rice. Serve this was a side salad for a delicious and healthy meal.

Provided by PaulaG

Categories     Low Cholesterol

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19

4 (4 ounce) salmon fillets
1 1/2 tablespoons cumin
1 teaspoon paprika
1 teaspoon coriander
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup cilantro, chopped (optional)
1 cup brown rice
1/4 cup walnuts, coarsely chopped
1 tablespoon olive oil
1 tablespoon butter
1/2 large purple onion, diced
1/4 cup celery, diced
1 medium carrot, diced
1 garlic clove, mined
1 medium zucchini, diced
1/2 cup frozen peas, rinsed
1 orange
salt and pepper

Steps:

  • Wash salmon fillets and pat dry. In a small dish mix together the cumin through black pepper. Rub over salmon fillets and allow to rest at room temperature for 30 minutes.
  • Rinse the rice well under cold running water. In a large pot, bring 12 cups of water to a boil, add in rice, stir once and boil uncovered for 30 minutes. Place a stainer in the sink and pour rice into a stainer. Allow to drain for 10 seconds. Return to the pot, turn off heat source, cover and let rice steam for 10 minutes.
  • In a small dry skillet, lightly toast the walnuts. Set aside.
  • While rice is steaming, warm the olive oil and butter in a large skillet over medium high heat. Add in onion, celery and carrot. Cook until onion is wilted. Cover and reduce heat to low. Allow to cook for 4 to 5 minutes or until carrot is barely tender. Add in garlic and zucchini. Cook until zucchini is crisp tender stirring frequently.
  • When rice is done add to vegetable mixture. Thoroughly combine vegetables with steamed rice. Stir in peas. Cover and allow to rest for a few minutes.
  • Zest orange then remove peel. Cut and section the orange. Cut sections into thirds if large or into half for smaller sections. Add orange zest and sections to rice mixture along with toasted walnuts. Keep warm while grilling the salmon.
  • Grill salmon over medium heat until it flakes; approximately 5 to 8 minutes per side. Spoon the rice pilaf onto serving plate and top with grilled salmon. Garnish each serving with fresh cilantro if desired.

Nutrition Facts : Calories 479.7, Fat 18.2, SaturatedFat 4, Cholesterol 59.2, Sodium 264.6, Carbohydrate 49.4, Fiber 5.5, Sugar 7.5, Protein 30.5

CUMIN RUBBED GRILLED PORK TENDERLOIN WITH ORANGE CINNAMON RICE PILAF



Cumin Rubbed Grilled Pork Tenderloin with Orange Cinnamon Rice Pilaf image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 11

1 bag Success® Jasmine Rice, Success® White Rice or Success® Brown Rice
1 cinnamon stick
2 cans (14 1/2 oz.) low sodium chicken broth
1 Tbsp cumin powder
1/2 tsp salt
1/2 tsp pepper
1 pork tenderloin (about 1 lb)
2 Tbsps unsalted butter
1/2 cup onion, minced
4 Tbsps orange juice
1 pkg (10 oz.) frozen spinach, thawed and drained

Steps:

  • Prepare rice according to package directions adding cinnamon stick and using chicken broth for water.
  • Mix together cumin powder, salt and pepper; reserve 1/2 teaspoon. Rub seasoning mix onto pork and grill to desired doneness.
  • Melt butter in a medium skillet over medium heat; add reserved cumin mixture, onions, orange juice, and spinach. Saute for 5 minutes. Stir in cooked rice. Serve with grilled pork.

ORANGE RICE PILAF



Orange Rice Pilaf image

This is a delicious and different way to prepare rice. I usually make this recipe whenever I have guests. It makes a fabulous side dish served with just about any entree.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4-6 servings.

Number Of Ingredients 8

1 cup diced celery
3 tablespoons chopped onion
1 tablespoon grated orange zest
1/4 cup butter, cubed
1/2 teaspoon salt
3 tablespoons orange juice
1-1/3 cups water
1-1/2 cups uncooked instant rice

Steps:

  • In a 3-qt. saucepan, saute celery, onion and orange zest in butter until tender but not brown. Add salt. Combine orange juice and water; add to celery mixture. Bring to a boil. Stir in the rice. Remove from the heat; cover and let stand for 10 minutes. Fluff with a fork.

Nutrition Facts :

ORANGE AND CRANBERRY RICE PILAF



Orange and Cranberry Rice Pilaf image

This is an extremely flavorful rice pilaf and if you love the taste of curry & marmalade you will most definitely enjoy this. However, if you are not used to working with curry I suggest a small amount be added and then taste as to whether you want more curry or not. This is a unique rice pilaf and I was trying a few different...

Provided by Kimberly Biegacki

Categories     Rice Sides

Time 30m

Number Of Ingredients 14

3/4 c chopped celery
1/2 c onion
3 Tbsp butter
1 c uncooked long grain rice
2 1/2 c chicken broth
1 c chopped fresh mushrooms (white)
1/3 c slivered almonds, toasted (i only had sliced but wanted slivered)
2 Tbsp orange marmalade
1/2 tsp garlic powder
1/2 tsp celery salt
1/4 - 1/2 tsp curry---if you are not used to cooking with curry put 1/4 teaspoon
1/3 c sweetened dried cranberries
2 Tbsp minced fresh parsley
1 Tbsp orange zest

Steps:

  • 1. In a large saucepan saute celery and onion in butter till tender. Remove from pan and set aside. Now saute your mushrooms till tender and set aside. I love the color of the sauteed veggies.
  • 2. Now brown your rice in a pan for about 5 minutes and then cook as directed on box (15 minutes usually) but with your chicken broth and spices. When rice is finished add your sauteed veggies, cranberries and your marmalade.
  • 3. Stir in your parsley last and then plate it. Add your orange zest for garnish. I set the nuts in a bowl on the table for those who can have them and want them. Mainly cause my husband can't have them.
  • 4. Now this is not how I made this tonight. I added all the sauteed veggies and cranberries in the rice while cooking. Well, I really am disappointed with how my dish looks....yes, I am. I am posting though I am disgusted. I prefer the brightness and crunch of slightly sauteed celery and I love the mushrooms freshness too. So, it only makes sense to me to add them last; however, if you don't care about crunch and brightness just add them into your rice while cooking. Oh, and I also tried adding 1/2 cup of fresh squeezed orange juice in place of the chicken broth. That must of changed the color of the rice....no didn't like that either. LOL

ORANGE-CINNAMON RICE PILAF



Orange-Cinnamon Rice Pilaf image

Make and share this Orange-Cinnamon Rice Pilaf recipe from Food.com.

Provided by swissms

Categories     Long Grain Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
3/4 cup finely chopped onion
1 1/2 cups long-grain white rice
6 tablespoons orange juice
1 tablespoon freshly grated orange zest
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 1/2 cups low sodium chicken broth
1/2 cup chopped unsalted natural pistachios
ground black pepper, to taste

Steps:

  • Melt butter in sauce pan over medium-high heat.
  • Add onion; saute 5 minutes.
  • Add rice, juice, peel, cinnamon, cumin, and salt. Stir 1 minute.
  • Add broth; bring to simmer. Reduce heat to low, cover, and cook until broth is absorbed, about 19 minutes.
  • Season with pepper; mix in nuts.

ORANGE-CINNAMON RICE PILAF



ORANGE-CINNAMON RICE PILAF image

Categories     Nut     Side     Orange

Yield 6 servings

Number Of Ingredients 10

2 tablespoons (1/4 stick) butter
3/4 cup finely chopped onion
1 1/2 cups long-grain white rice
6 tablespoons orange juice
1 tablespoon grated orange peel
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 1/2 cups low-salt chicken broth
1/2 cup chopped unsalted natural pistachios

Steps:

  • Melt butter in saucepan over medium-high heat. Add onion; saute 5 minutes. Add rice, juice, peel, cinnamon, cumin, and salt. Stir 1 minute. Add broth; bring to simmer. Reduce heat to low, cover, and cook until broth is absorbed, about 18 minutes. Season with pepper; mix in nuts.

GAME HENS WITH SPICY ORANGE SALSA AND BULGUR PILAF



Game Hens with Spicy Orange Salsa and Bulgur Pilaf image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 27

6 Cornish Game Hens, about 1 pound each
12 garlic cloves, peeled
1 1/2 medium white onions, peeled
1 1/2 tablespoons sea salt
1 tablespoon freshly ground black pepper
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups orange juice
1 1/2 cups tangerine juice
1/3 cup olive oil
1 cup bulgur wheat
1 cup boiling water
4 tablespoons (1/2 stick) unsalted butter
1/2 small onion, diced
3 ounces vermicelli, broken in small pieces
1/4 cup pine nuts
1 cup chicken stock, canned broth or water
1/2 teaspoon sea salt
1/2 teaspoon white pepper
2 oranges, segments finely diced
1 lime, segments finely diced
1 tangerine, segments finely diced
1/4 cup olive oil
1 teaspoon Arbol chile powder
1 small red onion, finely diced
Sea salt, to taste
Freshly ground black pepper. to taste

Steps:

  • Place the hens in a large glass bowl. In a blender, puree the garlic, onion, salt, pepper, cinnamon, cloves, orange juice, tangerine juice, and olive oil. Pour the puree over the hens and marinate for a minimum of 4 hours at room temperature, or in the refrigerator, overnight. Preheat the oven to 450 degrees. Place the hens in a greased baking dish and spoon the marinade over them. Bake for about 1/2 hour, then reduce the heat to 350 degrees. Continue baking, basting occasionally, for another 1/2 hour or until crispy. Remove the hens from the oven and cover with foil. Set aside for 20 minutes.
  • Serve with bulgur pilaf and spicy orange salsa.
  • Combine the bulgur and water in a bowl and set aside until reconstituted, about 10 minutes. Melt the butter in a medium saucepan, over a medium high heat. Saute the onion until golden, about 10 minutes. Add the vermicelli and pine nuts and saute until golden. Stir in the reconstituted bulgur, chicken stock, salt, and pepper.
  • Reduce to a simmer and cook, covered, about 10 minutes.
  • Yield: 4 to 6 servings
  • Combine all of the above ingredients in a small glass mixing bowl.
  • Yield: about 1 1/2 cups

ORANGE PILAF



Orange Pilaf image

Make and share this Orange Pilaf recipe from Food.com.

Provided by keen5

Categories     Long Grain Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup butter
1/2 cup chopped celery
1/4 cup chopped green onion
1 cup raw long-grain rice
1 cup orange juice
1 teaspoon salt
1 orange, peeled and cut into small pieces
1/4 cup slivered almonds

Steps:

  • In a large saucepan over medium-high heat, cook celery and green onions in butter until tender, about 4 to 5 minutes.
  • Add the rice and brown lightly, stirring frequently, for another 4 to 5 minutes.
  • Add orange juice, salt and 1 cup water, heat to boiling.
  • Cover and reduce heat, simmering the rice for 25 minutes until it is tender and the liquid is absorbed.
  • Gently stir in the orange pieces and almonds.

ORANGE CINNAMON RICE PILAF



Orange Cinnamon Rice Pilaf image

I've been making this on and off for years and it's always a family pleaser.

Provided by Annacia * @Annacia

Categories     Rice Sides

Number Of Ingredients 11

1 tablespoon(s) butter
1/2 cup(s) finely chopped onion
1 cup(s) long-grain white rice
4 tablespoon(s) orange juice
2/3 tablespoon(s) freshly grated orange zest
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground cumin
1/4 teaspoon(s) salt or to taste
1 2/3 cup(s) low sodium chicken broth
1/3 cup(s) chopped unsalted natural pistachios
2/3 teaspoon(s) ground black pepper

Steps:

  • Melt butter in sauce pan over medium-high heat. Add onion, saute 5 minutes. Add rice, juice, peel, cinnamon, cumin, and salt. Stir 1 minute.
  • Add broth; bring to simmer. Reduce heat to low, cover, and cook until broth is absorbed, about 20 minutes.
  • Season with pepper and mix in nuts.

ORANGE-CRANBERRY RYE AND BARLEY PILAF



Orange-Cranberry Rye and Barley Pilaf image

Looking for a delicious side dish recipe? Then check out this berry laced barley pilaf that can be easily made in a slow cooker.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 8h15m

Yield 8

Number Of Ingredients 10

1 cup uncooked rye berries
1/2 cup uncooked hulled barley
2 medium stalks celery, sliced (1 cup)
1/3 cup finely chopped onion
2 small parsnips or carrots, peeled, sliced (1 1/2 cups)
1/2 teaspoon salt
1 can (14 oz) chicken broth
1 1/4 cups water
1/3 cup sweetened dried cranberries
1 teaspoon grated orange peel

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. Place all ingredients except cranberries and orange peel in slow cooker.
  • Cover; cook on Low heat setting 8 to 9 hours or until rye berries are chewy but tender.
  • Stir in cranberries and orange peel just before serving.

Nutrition Facts : Calories 260, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 4 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 6 g, TransFat 0 g

ORANGE CHICKEN WITH BULGUR PILAF



ORANGE CHICKEN WITH BULGUR PILAF image

Categories     Chicken     Sauté

Yield 4 people

Number Of Ingredients 8

4 6-oz boneless, skinless chicken breasts
1 t finely grated orange zest plus 1/4 c fresh orange juice
6 scallions, sliced
3 T chopped fresh oregano
3 T plus 1 t olive oil
Kosher salt and black pepper
1 pint grape tomatoes, halved
1 c bulgur wheat

Steps:

  • In a large bowl, toss the chicken with the zest, half the scallions, 2 T of the oregano, 1 T of the oil, and 1/2 t each salt and pepper. (At this point the chicken can be marinated and refrigerated up to 1 day in advance) In a bowl, combine the tomatoes, olives, 2 T oil, remaining scallions, remaining 1 T oregano, 1/2 t salt and 1/4 t pepper. (this can also be prepped and refrigerated 1 day in advance) Heat the remaining teaspoon of oil in a nonstick skillet over medium heat. Add the chicken and cook until golden, 8 to 9 minutes per side, adding the orange juice during the last minute. Meanwhile, cook the bulgur according to package directions. Toss with the tomato mixture; serve with the chicken

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