Orange Flavoured Risotto
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
brown rice
|
|
| 4 | cups |
vegetable stock
|
|
| 1 | pound |
tofu
cut into strips |
|
| 1 | small |
water chestnuts
drained, rinsed & thinly sliced |
*
|
| ½ | cup |
raisins, seedless
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | each |
oranges
juiced & rind grated |
|
| 1 | dash |
cinnamon
|
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | tablespoons |
cashew nuts
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
brown rice
|
|
| 946 | ml |
vegetable stock
|
|
| 453.6 | g |
tofu
cut into strips |
|
| 1 | small |
water chestnuts
drained, rinsed & thinly sliced |
*
|
| 118 | ml |
raisins, seedless
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 1 | each |
oranges
juiced & rind grated |
|
| 1 | dash |
cinnamon
|
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6E+1 | ml |
cashew nuts
|
*
|
Directions
Sauté the onion in the oil over moderate heat for 2 to 3 minutes, stiring occasionally.
Stir in the rice and cook for 1 minute. Pour in the stock, cover and bring to a boil.
Reduce heat and simmer for 40 minutes.
While the rice is cooking, mix together the tofu strips, water chestnuts, raisins, tamari, orange rind and juice.
Add the cinnamon and parsley.
Set aside.
When the rice has cooked, stir in the tofu mixture and gently heat through.
Season with salt and pepper. Serve hot garnished with the nuts.
