Um, the cilantro orange rice is my new obsession. Nice and creamy without adding fatty coconut milk.
Source: Sincerely Tori | Serves: 6-8 | Time: 1 hr
Changes: used onion powder instead of chopped onion; skipped chopped peanut garnish
Cilantro Orange Rice
2 large #oranges
1 tsp EVO
2 cups uncooked brown rice
2 cups vegetable stock
3 - 5 cups water
3 tbsp cane sugar
1 teaspoon cumin
2 tsp salt plus more to taste
1/4 cup fresh cilantro finely chopped
Chocolate Peanut Mole Jackfruit
1/2 tbsp EVO
3 cloves garlic, minced
1 medium red bell pepper, diced
1 small jalapeño pepper, seeds removed and minced
2 medium #tomatoes, diced
1 1/2 cups vegetable stock (homemade to reduce sodium)
1 cup tomato sauce
1/4 cup peanut butter
1 tbsp onion powder
1 tsp cinnamon
1 tbsp black coffee
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1 tbsp cocoa powder
2 tbspfresh cilantro
S&P, to taste
2-20 oz. cans young green #jackfruit in brine or water
fresh cilantro for garnish
In a medium saucepan, heat olive oil over medium high heat, Add oranges and cook for 2 to 3 minutes. Pour in stock, salt, cumin, sugar, rice, and 3 cups of water then reduce heat to low and cover. Simmer for 30 to 45 minutes, stirring occasionally, until liquid is absorbed and rice is cooked (You may need to add more water during cooking). Mix in cilantro when rice if finished cooking and remove from heat.
While rice is simmering, make the mole. In a large skillet, heat olive oil over medium high heat. Add garlic, bell pepper, and jalapeño and cook for 3 to 4 minutes until softened, then add tomatoes and cook about 3 minutes more.
Pour in stock and add all remaining ingredients except jackfruit and bring mixture to a low boil. Now reduce heat to low and add jackfruit; cover and simmer for about 15 minutes or until sauce is thickened.
Serve over rice with fresh cilantro. Devour!