Recipe - Oranges Filled With Raisins Chickpeas And Rice

ORANGETAHINI SAUCE
One fourth cup Tahini
Three fourths cup Plain yogurt or soft tofu
One fourth cup Orange juice
2 teaspoon Ground cumin
2 teaspoon Paprika
2 tablespoon Minced fresh cilantro (opt.)

FILLING
1 tablespoon Unsalted butter
OR avocado oil
1 md Red onion; chopped
1 cup Brown and wild rice blend
(uncooked)
OR 1/3 brown & 2/3 wildrice
2 cup Vegetable broth or water
1 cup Chickpeas; cooked, drained
One fourth cup Raisins

ORANGES
2 Jumbo navel oranges
halved crosswise

GARNISH
1 tablespoon Sesame seeds
1 tablespoon Chopped scallion whites
4 Cilantro leaves (optional)

FOR THE ORANGETAHINI SAUCE: In a blender or food processor, combine all
ingredients. Refrigerate until ready to use.

FOR THE FILLING: Melt the butter or heat the oil in a medium saucepan.
Saute the onion until soft, about 10 minutes. Add the rice and stir to coat
with the butter. Add the broth, bring to a boil, cover, and simmer over low
heat until rice is tender and liquid is absorbed, about 45 minutes. Let
cool to room temperature.

In a large bowl, toss together the cooked rice, OrangeTahini Sauce,
chickpeas, and raisins.

Prepare the oranges for stuffing by slicing off the rounded ends so that
each half stands squarely on a plate. Using a paring knife, carve out the
fruit, cut it into bitesize sections, and toss it into the rice mixture.
Once the fruit has been removed, cut away as much of the white portion of
the peel as possible, leaving the shell intact.

Set the orange shells on a serving dish and fill them with the rice
mixture. Garnish each with a sprinkling of sesame seeds and scallions
topped with a whole cilantro leaf.

Source: Vegetarian Entertaining by Diana Shaw Harmony Books New York
(0517574756) Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini