Cumin-Orange Rice

Name: Cumin-Orange Rice
Total time: 1500 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 C rice; 2 C vegetable stock; 1.5 t cumin; 1 t orange extract; 1 t orange peel seasoning; 1 large pinch kosher salt & black pepper; 1/2 t ground cinnamon; 1/4 t cayenne; 2 T butter

ChefDoogles @ChefDoogles

Chicago, IL

Cumin-Orange Rice

ChefDoogles @ChefDoogles

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Ingredients

25 mins

3 servings

1 Crice
2 Cvegetable stock
1.5 tcumin
1 torange extract
1 torange peel seasoning
1large pinch kosher salt & black pepper
1/2 tground cinnamon
1/4 tcayenne
2 Tbutter

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Steps

25 mins

1

Heat stock on stove to a simmer.
2

Melt butter in a small saucepot. When butter starts to brown, add rice. Stir.
3

Add cumin, orange peel seasoning, cinnamon, cayenne, and a pinch of salt and pepper. Save a tiny pinch of orange peel for garnish.
4

Stir on medium heat for 30 seconds.
5

Add stock. Stir. Bring to a simmer. Cover. Cook 20 minutes. Remove from heat but do not remove cover. Let steam 5-8 minutes.
6

Fluff. Garnish with orange peel seasoning.
7

Add extract. Stir.
8

Variations; Chicken stock, chicken bouillon, brandy, garlic, carrots, espresso, pumpkin, crushed pepper flakes, chives, clove, coriander seed, ginger, lime, coconut, mint, onions, cashew, almond, hazelnuts, walnut, peanut, pecan, pistachios, pine nuts, sesame, shallot, brown sugar, champage/red wine/rice wine/apple cider/sherry/white wine vinegar, chili powder, tamarind, paprika, cilantro

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ChefDoogles @ChefDoogles

on May 12, 2016 21:29

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience