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Orange Pecan Black Rice for #SundaySupper

Orange Pecan Black Rice

Ina Garten, aka Barefoot Contessa, is one of my favorite celebrity chefs. She loves to cook with fresh, local ingredients and she’s always so … calm. Nothing flusters this woman. I like to think I’m relaxed in the kitchen, but Ina takes it to a level where I’m not qualified to play.

Ina introduced me to celery root with her comforting Mashed Potatoes with Celery Root and Apples. She taught me a great way to make meatballs for Italian Wedding Soup. Now she’s introduced me to black rice, though inadvertently.

Ina’s original recipe was for Orange Pecan Wild Rice. After scanning my giant pantry box o’ grains, the closest thing I could find was a blend of black and mahogany rice. Let’s see … take off my comfy sweats and drive to the store or use what I already have? Channeling Ina’s calmness, I chose the latter.

The only other significant change I made to the recipe was to skip the two tablespoons of butter (half was cooked with the rice and the other was stirred into the warm rice after it was cooked). I added a teaspoon of olive oil instead. Just so you know, two tablespoons of butter has 200 calories and 22g of fat, 14g of which are saturated. One teaspoon of olive oil has 40 calories and 5g of fat, only 1g of which is saturated. You’re welcome.

I made this dish just before lunch, took a few photos and left it on the counter. When I returned to the kitchen an hour later, half of the rice was gone. I looked at the bowl, then at the Grillmaster. “I’ve had three servings already,” he said sheepishly. “It’s really, really good.”

Orange Pecan Black Rice

Adapted from Barefoot Contessa Back to Basics by Ina Garten
Barefoot Contessa Back to Basics by Ina Garten
1 cup Black Japonica rice (blend of medium-grain black rice and short-grain mahogany rice)
2 cups homemade or low-sodium chicken stock
1 teaspoon extra-virgin olive oil
1 cup seedless green grapes, halved lengthwise
2 scallions, sliced (white and green parts)
1/2 cup chopped pecans, toasted
1 teaspoon grated orange zest
2 tablespoons orange juice (preferably fresh-squeezed)
Kosher salt
freshly ground black pepper

Place rice and chicken stock in a saucepan. Bring to a boil, stir, then cover and simmer for 50 minutes. Remove from heat, still covered, and let steam for 10 minutes. (Note: You can also use a rice cooker or steamer, but you may need to reduce the amount of chicken stock.)

Fluff rice in large bowl and drizzle with olive oil. Add grapes, scallions, pecans, orange zest and orange juice. Season with salt and pepper and toss well.

Makes 6 servings
Per serving: 197 calories, 8g fat (1g sat), 0mg cholesterol, 283mg sodium, 29g carb, 3g fiber, 5g sugar, 5g protein

Nutritional Analysis: Orange Pecan Black Rice is low in Saturated Fat and Cholesterol. It is also a good source of Manganese. (Source: nutritiondata.com).


The #SundaySupper gang will be sharing Favorite Celebrity Chef Inspired recipes all afternoon on Twitter, Facebook, Pinterest and Instagram on Sunday, December 2, 2012. We will also have a live chat at 7 p.m. EST on Twitter and will be using the hashtag #SundaySupper. We look forward to answering questions, giving tips and inspiring you to spend more time Around the Family Table with those you love! Thanks to Tammi of Momma’s Meals for hosting this event.

Starters or Snacks :

The Main Dish:

Amazing Sides:

Sweet Endings:

Wine Pairings:
Martin at ENOFYLZ Wine Blog

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