Oranges Filled With Raisins, Chickpeas And Rice

[In reading the Old Testament] you have learned that there is balm in Gilead, that there is a great Physician there; He has checked your fearful, mortal malady, and you shall live. You have looked to the brazen serpent, you are healed. You have sprinkled your door post with the blood of God’s atoning Lamb, and the angel of destruction will pass you by. You have fled to the city of refuge, and the destroyer cannot come near you. You have laid your sins by faith on your substitute and He has borne them away into the wilderness. You have bathed in the fountain that was opened in the house of King David for sin and for uncleanness, and the defilement of guilt has been washed away. You have brought to Jesus the writing that bound you as a servant of sin, and He has annulled it by nailing it to His cross.

John Broadus

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegan	Main dish, Vegan, Vegetarian	2	Servings

INGREDIENTS

1/4	c	Tahini
3/4	c	Plain yogurt or soft tofu
1/4	c	Orange juice
2	t	Ground cumin
2	t	Paprika
2	T	Minced fresh cilantro, opt.
1	T	Unsalted butter
		OR- avocado oil
1		Red onion, chopped
1	c	Brown and wild rice blend
		uncooked
		OR 1/3 brown & 2/3
		wildrice
2	c	Vegetable broth or water
1	c	Chickpeas, cooked drained
1/4	c	Raisins
2		Jumbo navel oranges
		halved crosswise
1	T	Sesame seeds
1	T	Chopped scallion whites
4		Cilantro leaves, optional

INSTRUCTIONS

FOR THE ORANGE-TAHINI 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, Orange-Tahini 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 bite-size 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 (0-517-57475-6) Typed for you by Karen
Mintzias  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 561 Calories From Fat: 226 Total Fat: 26.6g Cholesterol: 17.7mg Sodium: 1001mg Potassium: 862.5mg Carbohydrates: 70.8g Fiber: 12.2g Sugar: 17.1g Protein: 16.7g