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far east fruited rice

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This recipe is simple and tastes great when served cold or warm. The rice I use for this is a basmati-style rice grown in the USA, When this rice is cooked, the grains swell only lengthwise,giving it a long slender grain that are dry, light and separate. It has a great aroma and delicious flavor. Great used in casseroles and is ideal for absorbing sauces.If you do not have this type of rice you can substitute with Jasmine or regular white rice. I hope you like this dish- It is so good you will want to serve to your guests.

(2 ratings)
yield 6 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For far east fruited rice

  • 3 lg
    oranges or 11 oz. can of mandarin oranges ,drained
  • 3 c
    cooked rice
  • 1/3 c
    chopped pitted dates,or craisins or golden raisins
  • 1/3 c
    fresh mint leaves, chopped
  • 1/2 c
    pecans or cashews or walnuts,chopped
  • 1/2 tsp
    salt
  • 1/2 fl
    the juice of one of the oranges, or 1/2 cup orange juice
  • 1 Tbsp
    honey
  • 1 tsp
    seasoned rice wine vinegar,no substitute
  • 2 Tbsp
    orange zest

How To Make far east fruited rice

  • 1
    Peel and segment 2 of the oranges; set aside. Zest the peel to get 2 Tbsp. In a large bowl, combine the rice,orange segments, dates,mint and nuts. Add remaining ingredients in a small bowl and whisk to incorporate. Pour over rice mixture and toss well. Salt and pepper to taste if needed.
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