Zesty Orange Raisin Rice
 
Prep time
Cook time
Total time
 
Recipe adapted with permission from What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook by Linda Marienhoff Coss.
Author:
Serves: 4-6
Ingredients
  • 2 cups orange juice (fresh-squeezed or not from concentrate, if possible)
  • 1 cup uncooked long-grain white rice
  • 1 tablespoon honey (use agave nectar for vegan)
  • ½ tablespoon canola, grapeseed or rice bran oil
  • ½ tablespoon raspberry vinegar or apple cider vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon (optional)
  • ½ teaspoon orange zest
  • ½ cup raisins, soaked in hot water if not plump
Instructions
  1. Place the orange juice in 2-1/2 or 3-quart pot; cover and bring to a boil over high heat. Reduce heat to low and stir in rice; cover and cook over low for 20 minutes or until all juice is absorbed. Remove from heat and let stand 5 minutes.
  2. In a small bowl or measuring cup, whisk together honey, oil, vinegar, salt, and cinnamon, if using, until the sweetener is dissolved.
  3. Fluff the rice. Stir the dressing and the raisins into the cooked rice. It may clump slightly due to the vinegar. Gently stir in the zest.
  4. Serve hot. If there are any leftovers, promptly store in an airtight container in the refrigerator and enjoy for breakfast!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/zesty-orange-raisin-rice