Oranges Filled with Raisins, Chickpeas and Rice
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Ingredients
Orange-Tahini Sauce
| 1/4 cup | tahini | | 3/4 cup | plain yogurt or | | soft tofu | | 1/4 cup | orange juice | | 2 tsp. | ground cumin | | 2 tsp. | paprika | | 2 tbsp. | minced fresh cilantro (optional) |
Filling
| 1 tbsp. | unsalted butter | | 1 | md. red onion, chopped | | 1 cup | brown and wild rice blend, uncooked, or | | 1/3 | brown and 2/3 wild rice | | 2 cups | vegetable broth or | | water | | 1 cup | chickpeas, cooked or | | canned and drained | | 1/4 cup | raisins |
Oranges
| 2 | jumbo navel oranges, halved crosswise |
Garnish
| 1 tbsp. | sesame seeds | | 1 tbsp. | chopped scallion whites | | 4 | cilantro leaves (optional) |
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Instructions
Orange-tahini sauce:
In a blender or food processor combine all ingredients. Refrigerate until ready to use.
Filling:
Melt the butter or heat the oil in a medium saucepan. Sauté the onion until soft, approximately 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, approximately 45 minutes. Let cool to room temperature.
In a large bowl toss together the cooked rice, orange-tahini sauce, chickpeas and raisins. 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-sized sections and toss it into the rice mixture.
Once the fruit has been removed, cut away as much of the white portion of the peel as possible, leaving the shell intact. 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.
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