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Orange Pilaf with Scallions and Almonds
A flavorful, refreshing and aromatic rice dish that can stand up to pork or chicken dishes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Caribbean
Ingredients
Scale
- ¼ cup of butter (4 TBSP)
- ½ cup of celery diced small
- ½ cup of thinly sliced scallions – green and white parts
- 1 cup of long grain white rice (not the instant cooking rice)
- 2 cups of orange juice (pulp or no pulp – your choice)
- 1 ½ cups of mandarin oranges packed in 100% fruit juice, drained. (Avoid the mandarins packed in heavy syrup, I lightened up the recipe in this way)
- ¼ cup sliced almonds
Instructions
- In a large saucepan, melt butter. Add celery and scallions, sauté until translucent, about 4-5 minutes.
- Add rice and brown slightly. (This gives the rice a bit of a nutty flavor)
- Add orange juice and bring to a boil.
- Cover the pot, reduce the heat to medium low and cook for approximately 20 minutes or until the liquid is absorbed. Depending on your stove, it may take a few minutes more but check it after 20 minutes to be sure it doesn’t overcook.
- When the rice is done, gently stir in the mandarin oranges and the almonds. This dish can be served warm or at room temperature.
Notes
Note: boiling the orange juice does remove some of the sweetness but does not turn bitter in this dish.