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[edit] Ingredients
¼ |
cup Tahini |
¾ |
cup Plain yogurt or soft tofu |
¼ |
cup Orange juice |
2 |
teaspoons Ground cumin |
2 |
teaspoons Paprika |
2 |
tablespoons Minced fresh cilantro (opt.) |
1 |
tablespoon Unsalted butter OR- avocado oil |
1 |
medium Red onion, chopped |
1 |
cup Brown and wild rice blend (uncooked) OR ⅓ brown & ⅔ wildrice |
2 |
cups Vegetable broth or water |
1 |
cup Chickpeas, cooked, drained |
¼ |
cup Raisins |
2 |
Jumbo navel oranges halved crosswise |
1 |
tablespoon Sesame seeds |
1 |
tablespoon Chopped scallion whites |
4 |
Cilantro leaves (optional) |
[edit] Preparation
Step 1 |
FOR THE ORANGE-TAHINI SAUCE: In a blender or food processor, combine all ingredients. Refrigerate until ready to use. |
Step 2 |
FOR THE FILLING: Melt the butter or heat the oil in a medium saucepan. |
Step 3 |
Saute the onion until soft, about 10 minutes. Add the rice and stir to coat with the butter. Add the broth, bring to a boil, cover, and simmer over low heat until rice is tender and liquid is absorbed, about 45 minutes. Let cool to room temperature. |
Step 4 |
In a large bowl, toss together the cooked rice, Orange-Tahini Sauce, chickpeas, and raisins. |
Step 5 |
Prepare the oranges for stuffing by slicing off the rounded ends so that each half stands squarely on a plate. Using a paring knife, carve out the fruit, cut it into bite-size sections, and toss it into the rice mixture. |
Step 6 |
Once the fruit has been removed, cut away as much of the white portion of the peel as possible, leaving the shell intact. |
Step 7 |
Set the orange shells on a serving dish and fill them with the rice mixture. Garnish each with a sprinkling of sesame seeds and scallions topped with a whole cilantro leaf. |
