Short Description: Connect with KinCommunity!
Subscribe on YouTube (Never miss a video!)
http://www.youtube.com/subscription_center?add_user=KinCommunity
Twitter
http://twitter.com/kincommunity
Facebook
http://www.facebook.com/KinCommunity
Pinterest
http://pinterest.com/kincommunity/
Google+
https://plus.google.com/u/1/b/109040967070058207086/
Liesl Maggiore: I am a huge fan of adding seasonal ingredients to spice up otherwise kind bland foods like rice, couscous, or quinoa. Right now blood oranges are just amazing, and I love to use them when they are in season -- they are so tasty and beautiful! In this recipe, I added them to a basic rice pilaf with some crunchy toasted almonds for texture ... you can serve this as a side dish with just about anything!
------
Blood Orange Almond Rice Pilaf
Serves 4
2 T. (30 g) butter
2 T. (30 mL) olive oil
1 onion -- chopped
1 c. (185 g) long grain rice
2 c. (475 mL) chicken broth
½ c. (45 g) toasted sliced almonds
2 blood orange -- segmented and roughly chopped.
Heat butter and oil in medium saucepan. Add onion and rice and sauté, stirring often, until rice and onion is translucent and rice is toasted golden brown.
Add chicken broth and bring to boil. Cover, turn heat to low and simmer 15 minutes. Turn off heat and let sit covered for 5 more minutes.
Fluff rice pilaf with fork and stir in toasted almonds and blood oranges. Season with kosher salt, if desired.
