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Citrus Quinoa Rice with Maple Glazed Carrots

Easy

< 30 Minutes

Serves 6

Vegetarian

Citrus Quinoa Rice with Maple Glazed Carrots

Ingredients Method

Ingredients


Sunrice Brown Rice Quinoa 750G

Method


  1. Cook the SunRice Naturally Rice & Quinoa following absorption packet directions, remove from the heat. Add the orange rind, ¼ cup of the orange juice (reserve remaining juice for step 3) and thyme. Stir with a fork to combine, set the rice aside to cool to room temperature.

  2. Meanwhile, preheat oven 180C fan forced. Scatter the walnuts over a baking tray and toast 4-5 minutes until walnuts feel hot. Set aside to cool then roughly chop. Cook carrots in a large saucepan of salted boiling water for 1 minute, drain.

  3. Melt the butter in a large frying pan over a medium-high heat. Add the remaining orange juice and cook 2-3 minutes until reduced slightly. Add maple syrup, and the carrots. Cook 4-5 minutes, shaking pan often until carrots start to colour. Add walnuts and thyme and toss to combine. Season with salt and pepper.

  4. Spoon the rice onto a large platter, spoon over the carrots and all the pan juices. Serve warm or at room temperature. Serving suggestion: Serve with oven roasted chicken.

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Citrus Quinoa Rice with Maple Glazed Carrots

Easy

< 30 Minutes

Serves 6

Vegetarian

Ingredients


Method


  1. Cook the SunRice Naturally Rice & Quinoa following absorption packet directions, remove from the heat. Add the orange rind, ¼ cup of the orange juice (reserve remaining juice for step 3) and thyme. Stir with a fork to combine, set the rice aside to cool to room temperature.

  2. Meanwhile, preheat oven 180C fan forced. Scatter the walnuts over a baking tray and toast 4-5 minutes until walnuts feel hot. Set aside to cool then roughly chop. Cook carrots in a large saucepan of salted boiling water for 1 minute, drain.

  3. Melt the butter in a large frying pan over a medium-high heat. Add the remaining orange juice and cook 2-3 minutes until reduced slightly. Add maple syrup, and the carrots. Cook 4-5 minutes, shaking pan often until carrots start to colour. Add walnuts and thyme and toss to combine. Season with salt and pepper.

  4. Spoon the rice onto a large platter, spoon over the carrots and all the pan juices. Serve warm or at room temperature. Serving suggestion: Serve with oven roasted chicken.