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Tangerine Risotto

the.instructor's picture
Ingredients
  Uncooked regular rice 1 Cup (16 tbs)
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Seedless orange 1 Medium
  Onion 1 Large, chopped
  Frozen concentrated tangerine juice 1⁄3 Cup (5.33 tbs), thawed
  Tangerine juice concentrate 1⁄3 Cup (5.33 tbs), thawed frozen
  Canned water chestnuts 5 Ounce, drained and sliced (1 Can)
  Water chestnuts 5 Ounce, drained and sliced (1 Can)
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

GETTING READY
1.In a large saucepan, prepare rice by following the instructions on package.
2.Add 2 tablespoons of butter or margarine and keep the rice warm.
3.Peel oranges.
4.Hold the orange on the bowl and divide in two sections.

MAKING
5.In a medium size frying pan, heat 2 tablespoons of butter or margarine.
6.Add onions and cook until tender.
7.Put orange and the juice obtained at the time of sectioning.
8.Add concentrated tangerine juice, water chestnut, sugar and salt to the pan and allow the mixture to boil.
9.Once done, drizzle the mixture on rice and mix gently.

SERVING
10.Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Rice, Tangerine
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
2

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